• Preheat the oven to 350 degrees.
• Line a 9x13 inch pan with aluminum foil and lightly grease, or line with parchment paper. I used a small square pan from Williams Sonoma
• In a large bowl, beat together the butter, cream cheese and sugar until fluffy.
•  Beat in the vanilla extract, andeggs on medium speed until combined.
• In a separate bowl mix together the flour, cornstarch, baking powder and salt.
• Carefully beat the flour mixture into the butter mixture about ½ at a time. Then spoon the batter into the prepared pan, and with lightly greased hands press it into the pan to form an even layer.
• Bake in the preheated oven for 22-25 minutes or until the top is set and an inserted toothpick comes out clean. Cool the bars completely, leaving them in the pan as they cool.

Frosting

• Beat the butter until soft, then mix in the 2oz cream cheese.
• Add in the salt and vanilla extract (use maple syrup as a substitute if you don't have vanilla extract)
• With the mixer on medium speed, beat in the powdered sugar about ½ cup at a time, until your desired sweetness and thickness is reached. I kept mixing for about 2-3 minutes.
• Frost the cooled cookie bars, then sprinkle with holiday sprinkles of your choice.