Hi Nancy! You can totally make this as a cookie bar.

For the original recipe, I suggest a 9×13-inch baking pan. If you double the recipe, it will probably fit into an 18×13-inch sheet pan.

I haven’t tried it, so just be sure you have enough dough. It should be about an inch thick. Also, be sure to bake it for longer. About 15 minutes for the smaller tray and 20-25 for the baking sheet.

Hope this helps!

Hi Mary! 3 cups of all-purpose flour is 360 grams or 12.75 ounces 🙂

Hi Fal! That’s actually coarse sugar. It’s great as a finishing touch to cookies. But you could totally add sea salt! A pinch sprinkled over the batch just before baking should be more than enough.

Hi Joyce, you can make these with gluten-free flour, just keep in mind the baking time might be slightly longer or shorter. Check for doneness a couple of minutes earlier than the recipe states, to be on the safe side.

Yes, Rebecca, you can use Crisco instead of butter if you prefer. Crisco can be substituted for butter in a 1:1 ratio, so you would use 1/2 cup of Crisco in place of the 1/2 cup of unsalted butter. Keep in mind the taste might be a bit different, though, as Crisco isn’t as rich as butter. You might want to add a little vanilla extract to compensate!