Christmas Cookie Bars

Preheat oven to 375° F. Prepare a 9-inch by 13-inch pan lined with parchment paper or a silicone baking mat

Combine butter with sugar and beat on medium speed until well creamed together.

Add the eggs and peppermint extract. Mix until well combined.

In a separate bowl, combine the dry ingredients and add slowly, beating on medium-low speed until the dough starts to come together. Then add the peppermint candy and beat until combined. Press the dough into the prepared pan.

Bake at 375°F 18-20 minutes. Allow the cookie bars to cool completely.

Cut butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.

Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients and mix on low speed until incorporated into the butter, then beat on high for 60 seconds before adding additional powdered sugar. Ensure the frosting is whipped and spreadable before coloring.

Color 2 ½ cups of frosting for the pink and fill a large piping bag fitted with piping tip 866.

Color 2 ½ cups of frosting for the teal. Fill a large piping bag with 2 cups of teal frosting. I recommend using a double-bag method for this color so you can easily change out the tips. Prepare a second piping bag with a 1M tip, but do not fill with frosting; instead, place the filled bag inside the other.

Take the remaining ½ cup of teal frosting and fill a small piping bag fitted with a couple and either tip 21 or tip 199.

Start by piping the pink around the outside edge of the Christmas tree until completely covered, then carefully remove the paper cutout.

First pipe large and small rosettes with the 1M tip.

Then change the tip to 866 and fill in other areas around the tree.

Then fill in the remaining holes alternating between tip 21 and tip 199

Use various-sized bead sprinkles to make the garland and then garnish with additional sprinkles.