My Culinary Trial Room

Generally the recipes that you see here on the blog are a week old just because I need time to sit, compose and edit my post and pictures. And with a hyperactive toddler in hand, time seems to be flying. Moreover he hates when I spend time on the laptop. All he does is comes over and with a stern voice says "close". So I generally edit a post when he takes his afternoon nap and that 2 hours is just not sufficient. But then there are certain recipes that needs to be shared immediately because they are 'yummy' and when they are certified yummy by a two year old, it has to go on the blog ASAP. Like these cookies bars.

Pappu has started learning colors. Well, its been a while and whatever he lays his eyes on, he immediately screams out the color. He loves his building blocks mainly because of the assorted colors and he loves anything and everything colorful. And these cookie bars were no less. Whenever he took a bite he would keep chanting all the colors that he saw on the bar.

Adapted with own changes from here
Prep Time: 20 mins; Cook Time: 25 mins; Yield: 6 large squares

~*What U Need*~
for the sugar cookie dough:
Unsalted butter - 1/4 cup, softened
Granulated sugar - 1/2 cup - 2 tbsp
Large egg - 1/2
Vanilla extract - 1 tsp
All purpose flour - 1/2 cup + 6 tbsp
Baking soda - 1/2 tsp
Baking powder - 1/4 tsp
Salt - a pinch
Funfetti sprinkles - 1/8 cup

for the cheesecake filling:
Cream cheese - 2 oz, softened
Sour cream / greek yogurt - 2 oz
Remaining 1/2 of the egg
Powdered sugar - 1/4 cup
Funfetti sprinkles - 1/8 cup

How I Made it:
to make the dough: Cream the butter and sugar in a bowl until light and fluffy. In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. Add egg and vanilla to the butter and beat well.

Add the dry ingredients and stir gently until the flour is incorporated. Stir in the funfetti. Chill the dough for atleast 2 hours or overnight.

to make the filling: In a large mixing bowl, beat cream cheese and sour cream until smooth and creamy. Add sugar and vanilla and beat well. Add egg and mix just until combined. Line a small cake pan with parchment paper leaving to hang on the sides. Preheat oven to 350 degrees F. Press 3/4th of the cookie dough onto the bottom of the prepared pan.

Pour the filling over the crust. Sprinkle with 1/8 cup of funfetti. Crumble the remaining cookie dough in your hands and place over the filling. Sprinkle additional 1 Tbsp of funfetti over the topping. Bake for 25 to 30 minutes or until the top is golden brown. Cool completely in the pan. Cut and serve. Refrigerate any leftovers for up to 3 days.