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Gingerbread Bars with Lemon Cream Cheese




Source of Recipe


McCormick


List of Ingredients




Lemon cream cheese icing (recipe follows)
¾ cup butter, softened
¾ cup sugar
1 egg
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 ¼ cups flour
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup molasses
2 tablespoons water

Recipe



Grease a 9x13-inch baking pan. Preheat oven to 350 F.

Make lemon cream cheese icing; set aside.

Cream butter in large mixer bowl. Beat in 3/4 cup sugar, egg, ginger and cinnamon.

In small bowl, combine flour, baking soda and salt. Add to butter mixture and mix well. Stir in molasses and water; mix until just blended Spread in prepared pan.

Using 1/2 cup lemon icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl through ginger base with large strokes.

Bake 28 to 30 minutes or until batter begins to pull away from pan edges. Cool 30 minutes.

Spread remaining lemon icing over bars. Cut using a sharp knife. Store in refrigerator. Makes 27 cookies.


Lemon cream cheese icing: Beat together 8 ounces cream cheese, softened; 1/2 cup sugar; 2 tablespoons lemon juice; and 1 teaspoon lemon extract until smooth.


PER COOKIE: Cal 131 (49% fat) Fat 7 g No fiber Chol 28 mg Sodium 117 mg Carb 16 g