Strawberry Pop Tart Cookie Bars

Ingredients

• 3/4 cup (170g) unsalted butter, room temp
• 3/4 cup (150g) granulated sugar
• 1/4 cup (30g) powdered sugar
• 1 egg + 1 egg yolk, room temp
• 1 1/2 tsp vanilla extract
• 1/8 tsp almond extract
• 2 1/4 cups (280g) all-purpose flour, spooned & leveled or weighed (don't pack it in)
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup strawberry preserves or thick jam
• 1 cup (120g) powdered sugar (for the icing)
• 1-2 tbsp milk (adjust for desired consistency) (for the icing)
• Vanilla (to taste) (for the icing)

Instructions

1. Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
2. Cream the butter and both sugars together until smooth.
3. Mix in the egg, egg yolk, vanilla, and almond extract until fully combined.
4. Combine the flour, baking powder, salt, and cornstarch in a separate bowl.
5. Fold the dry ingredients into the wet ingredients until a soft dough forms.
6. Divide the dough in half.
7. Press one half onto a sheet of parchment paper to form a square the size of your pan & set aside.
8. Press the other half evenly into the prepared pan.
9. Spread the strawberry jam evenly over the dough.
10. Place the dough you set aside over the jam layer and gently seal the edges.
11. Bake for 35-40 minutes, or until the top is lightly golden and the center is set.
12. Let cool completely.
13. Spread the icing on top of the completely cooled cookie bars and top with rainbow sprinkles.