A sweet nod to the ugly sweaters of the holiday season.
You’ll only use about half the buttercream for these bar cookies.
Save the rest in the fridge up to 3 days for other desserts, like cupcakes or cookies.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
Add egg yolk, vanilla, and cream; beat on medium speed until combined, about 15 seconds.
Use dough immediately, or wrap tightly in plastic wrap, and refrigerate for up to 24 hours.
Let dough stand at room temperature until softened before using, about 30 minutes to 1 hour.
Pat Chocolate Dough into an even layer in prepared pan.
Bake until edges are set but center is still soft, about 10 minutes.
Let cool completely in pan on a wire rack, 1 1/2 to 2 hours.
Add vanilla and salt; beat on low speed just until combined, about 15 seconds.
Add up to 1 tablespoon remaining milk, 1 teaspoon at a time, beating until smooth and spreadable.
Increase speed to medium, and beat until fluffy, about 1 minute.
Let frosting return to room temperature, and whisk until smooth before using.
Stir together 2 1/2 cups of the Vanilla Buttercream and peppermint extract in a bowl.
Spread 1 cup of the frosting over cookie.
Divide remaining frosting among 3 bowls; stir food coloring gel into each to reach desired shades.
Decorate cookies:
Spoon each tinted frosting into a piping bag fitted with desired decorative tip.
Pipe alternating lines of each color as desired, about 3/4 inch apart.
Decorate with pearl sprinkles (optional).
Using parchment paper as handles, remove from pan.
Store in an airtight container at room temperature for up to 5 days.
