Langsung ke konten utama

Lemon Sugar Cookie Bars




Ingredients
Sugar Cookie Crust:
  • 1 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1 Cup butter at room temperature
  • 2 Cups all purpose flour

Lemon Cheesecake:
  • 8 Ounces cream cheese at room temperature
  • 1/4 Cup lemon juice
  • 2 Tablespoons lemon zest divided
  • 1/2 Cup sugar


Instructions
For the bars:
  1. Preheat the oven to 350 degrees.
  2. Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with non stick cooking spray.
  3. In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for 2 minutes.
  4. Turn mixer to low and slowly add the flour (1/2 cup at a time) and mix just until dough comes together.
  5. Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
  6. Cool completely before filling.
  7. Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use.

For the Filling:
  1. In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer beat together the cream cheese, sugar, lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
  2. Pour filling over cooled crust.
  3. Top filling with the remaining sugar cookie dough by simply crumbling it evenly over the top.
  4. Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
  5. Top with remaining lemon zest as desired.



Read Full Recipe ---> Click Here

Komentar

Posting Komentar

Postingan populer dari blog ini

Pumpkin Bars

Ingredients Cake Layer 5 eggs, beaten 1 cup extra virgin olive oil 1 cup Lakanto golden monkfruit sweetener 1 cup pumpkin puree 2 cups almond flour 1 teaspoon baking soda 1 teaspoon baking powder � teaspoon Pink Himalayan sea salt (optional) 1 teaspoon pumpkin pie spice - I've heard many people like to add pumpkin spice for a little extra pumpkin kick! Greasing agent of choice Frosting 16 ounces cream cheese, softened 8 tablespoons butter, softened 1 cup powdered Lakanto golden monkfruit sweetener 1 teaspoon vanilla extract 1/2 teaspoon almond extract 10 drops liquid stevia 1-2 tablespoons unsweetened almond milk Instructions Preheat oven to 350 degrees and grease regular size (18x13) baking sheet. The sheet size can be a little flexible if you monitor baking time. Cake layer In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree. Beat with hand beater until well combined. In a medium bowl, mix almond flour, baking soda, baking powder an...
Posting Komentar
Baca selengkapnya

Caramel Apple Bombs

INGREDIENTS Cooking spray 1 tbsp. butter, plus 2 tbsp melted butter 2 apples, finely chopped 2 tbsp. brown sugar 1/2 tsp. cinnamon Pinch of kosher salt 1 (16.3-oz) can refrigerated biscuit dough 8 caramel candies 1/3 c. cinnamon sugar 3/4 c. powdered sugar 2 tbsp. cream DIRECTIONS Make apples: Preheat oven to 350� and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon, and salt. Cook until apples are tender, about 5 minutes. Set aside. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of a biscuit and create a ball, pinching together the loose ends of biscuit dough. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes. Meanwhile, make glaze: Mix together powdered sugar and cream in a medium bowl. When biscuits are out of the oven, drizzle with glaze an...
Posting Komentar
Baca selengkapnya

VEGAN VANILLA CUSTARD SLICE

INGREDIENTS 2 sheets of store bought vegan puff pastry, thawed 1 cup unsweetened almond milk 4 tbsp cornflour* 1 cup canned full fat coconut milk 1/2 cup rice malt syrup 2 1/2 tsp vanilla extract, or to taste tiny pinch of turmeric powder � for colour, optional icing sugar � for sprinkling on top, optional INSTRUCTIONS PASTRY: Preheat the oven to 180C (356�F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won�t rise too much. You can also do this one at a time. Bake for 25 to 30 minutes (or as the packet instructions say) until golden and crispy. Let cool completely. Cut each piece down to the size of a 20cm square pan. Line the 20cm square pan with baking paper. Make sure there�s plenty of baking paper on the edges to be able to take out the slice when it�s set. Place a piece of pastry on the bottom of the pan a...
Posting Komentar
Baca selengkapnya