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    Lemon Cookie Bars


    Source of Recipe


    America's Test Kitchen

    List of Ingredients




    Bars
    Vegetable oil spray
    2¼ cups (11¼ ounces) all-purpose flour
    ½ teaspoon baking soda
    ½ teaspoon table salt
    2 cups (14 ounces) granulated sugar
    6 tablespoons unsalted butter, melted and cooled
    ⅓ cup vegetable oil
    2 ounces cream cheese, cut into 8 pieces and softened
    1 large egg plus 1 large yolk
    2 teaspoons vanilla extract
    5 teaspoons grated lemon zest, plus 3 tablespoons juice, zested and squeezed from 2 lemons

    Glaze
    1 cup (4 ounces) confectioners' (powdered) sugar
    1½ tablespoons lemon juice, squeezed from 1 lemon
    1 tablespoon cream cheese, softened
    3 tablespoons yellow sprinkles (optional)

    Recipe



    For the bars: Adjust oven rack to middle position and heat oven to 325 degrees. Make aluminum foil sling for 13-by-9-inch metal baking pan. Spray foil with vegetable oil spray.

    In medium bowl, whisk together flour, baking soda, and salt. In large bowl, whisk together sugar, melted butter, oil, and 2 ounces softened cream cheese (some lumps of cream cheese will remain but that’s OK!). Add egg and egg yolk, vanilla, lemon zest, and 3 tablespoons lemon juice to sugar mixture and whisk until smooth.

    Add flour mixture to sugar mixture and use rubber spatula to stir until no dry flour remains. Scrape batter into foil-lined baking pan and smooth top.

    Place baking pan in oven. Bake until light golden brown and toothpick inserted in center comes out clean, 33 to 38 minutes.

    Use oven mitts to remove baking pan from oven and place on cooling rack (ask an adult for help). Let bars cool completely in pan, about 2 hours.

    For the glaze: Clean and dry whisk. In second medium bowl, whisk confectioners’ sugar, 1½ tablespoons lemon juice, and 1 tablespoon cream cheese until smooth.
    Pour glaze over cooled bars and use spoon to spread in even layer. Scatter sprinkles evenly over glaze (if using). Let sit until glaze is firm, about 1 hour.

    Use foil to lift bars out of baking pan and transfer to cutting board. Cut into squares. Serve.

 

 

 


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