Cinnamon Bun Bar Cookies

(Yield:  9- by 13-inch pan of bar cookies)

Top & Bottom Crust:

2/3 c unsalted butter, at room temperature

2/3 c vegetable shortening, at room temperature

2 c brown sugar, lightly packed

2 large eggs

2 tsp pure vanilla paste (or extract)

3 c all-purpose flour (or 1 1/2 c all-purpose flour and 1 1/2 c whole wheat flour)

1 tsp baking soda

3/4 tsp fine salt 

Filling:

2/3 c brown sugar, lightly packed

2 TB all-purpose flour

1 TB cinnamon

Small pinch fine salt

1/3 c unsalted butter, chilled and cut into small pieces

1 c chopped walnuts or pecans

Glaze:

4 oz Neufchatel cheese (or cream cheese), at room temperature

2 oz (about 1/2 c) powdered sugar

1/2 tsp pure vanilla paste (or extract)

2 TB milk

Preheat oven to 375F; line a 9- by 13-inch baking dish with parchment paper so the paper hangs over 2 sides. 

For the crust, in a large bowl, cream together butter, shortening, and brown sugar; add eggs and vanilla and mix to combine.  In a separate bowl, whisk together flour, baking soda, and salt.  Gradually stir dry ingredients into wet. 

For the filling, in a medium bowl, whisk together brown sugar, flour, cinnamon, and salt.  Use your fingers to work butter into the sugar mixture until crumbly.  Stir in walnuts. 

Spread 2/3 of the crust mixture evenly into the bottom of the prepared pan.  Spread filling mixture evenly over crust and dot the top with the remaining filling mixture.  Bake 32-34 minutes, until golden brown and a toothpick inserted in the center comes out clean; cool slightly before adding glaze.

For the glaze, in a medium bowl, whisk together all ingredients.  Drizzle glaze on top, then let the bar cookies cool before cutting.

Recipe Source: http://www.anediblemosaic.com/?p=5156