Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Large mixing bowl
- Whisk and rubber spatula
- Measuring cups and spoons
- Electric mixer (for frosting, optional)
- Small offset spatula or knife for spreading
Step-by-Step Instructions
I start by lining my 9×13 pan with parchment paper, leaving a little overhang on the sides—this is my golden ticket for easy removal later. Then, in my large mixing bowl, I combine the melted (but not piping hot) butter, granulated sugar, and that one cup of powdered sugar. I whisk them together vigorously for a good minute or two. I watch as the mixture transforms from separated and grainy into a smooth, glossy, pale paste. This step is crucial for dissolving the sugars and creating the right texture. Next, I stir in the vanilla extract and salt, and the kitchen instantly smells like cookie dough paradise.
Now, it’s time for the flour. I add all three cups at once. At first, it seems like too much, but I trust the process. I switch to a sturdy rubber spatula and begin to fold it in. The mixture will go from wet to crumbly to finally coming together into a soft, pliable dough. I use my clean hands at the very end to give it a few gentle kneads right in the bowl, ensuring there are no dry pockets of flour left. The dough should hold together when squeezed and have the texture of a firm, moist Play-Doh.
Here’s where the fun happens. I turn the dough out into my prepared pan. Using my fingers and then the flat bottom of a measuring cup, I press the dough firmly and evenly into every corner. I’ve learned that applying even, firm pressure is key to getting bars that hold together when cut. I don’t just pat it down; I really press to compact it. Once it’s perfectly smooth and level, I place the whole pan, uncovered, into the refrigerator. I let it chill for at least two hours, but I’ve found that overnight is even better. This sets the butter and firms everything up for the cleanest slices.(See the next page below to continue…)