Lemon Sugar Cookie Bars {+ a Baby Shower Party}
Lemon Sugar Cookie Bars {+ a Baby Shower Party} requires about 45 minutes from start to finish. One serving contains 148 calories, 2g of protein, and 4g of fat. This recipe serves 48 and costs 15 cents per serving. It works well as a cheap hor d'oeuvre for Christmas. Head to the store and pick up lemon juice, vanillan extract, powdered sugar, and a few other things to make it today. This recipe from Completely Delicious has 320 fans. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 11%. Try Baby Blue: Blackberry Meringue Bars and a Family Bites Virtual Baby Shower, Pinterest Party: Cinnamon Roll Sugar Cookie Bars, and Baby Shower Sugar Cookies for similar recipes.
Servings: 48
Ingredients:
1/2 teaspoon (1 gram) baking soda
4 large eggs
5 cups (620 grams) all-purpose flour
4-5 tablespoons freshly squeezed lemon juice (from 1 lemon)
Zest of 1 lemon
4 cups (440 grams) powdered sugar, sifted
Pinch of salt
2 cups (300 grams) sugar
1 cup (226 grams) unsalted butter, at room temperature
1 teaspoon vanilla extract
Equipment:
baking paper
bowl
oven
frying pan
spatula
hand mixer
toothpicks
Cooking instruction summary:
Preheat oven to 375 degrees. Grease a 13 x 18 inch sheet pan and line with parchment paper.In a medium bowl, combine the flour, salt, baking soda, and zest and set aside. In the bowl of an electric mixture, beat together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. Add the flour mixture in 2 addition, mixing until just combined.Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely. Frost with lemon buttercream frosting.In the bowl of an electric mixer, cream together the butter, powdered sugar, vanilla and salt and mix until combined. Add the lemon juice 1 tablespoon at a time until desired consistency is reached. Beat on medium high speed for a few minutes until smooth.Spread onto cooled cookies. Slice into bars and serve.
Step by step:
1. Preheat oven to 375 degrees. Grease a 13 x 18 inch sheet pan and line with parchment paper.In a medium bowl, combine the flour, salt, baking soda, and zest and set aside. In the bowl of an electric mixture, beat together the butter and sugar until light and fluffy, about 3 minutes.
2. Add the eggs one at a time, mixing after each.
3. Add the vanilla.
4. Add the flour mixture in 2 addition, mixing until just combined.Press the cookie dough into the sheet pan, using a greased spatula or parchment paper to spread it evenly.
5. Bake for 10-15 minutes until lightly golden and a toothpick inserted into the middle comes out clean. Cool completely. Frost with lemon buttercream frosting.In the bowl of an electric mixer, cream together the butter, powdered sugar, vanilla and salt and mix until combined.
6. Add the lemon juice 1 tablespoon at a time until desired consistency is reached. Beat on medium high speed for a few minutes until smooth.
7. Spread onto cooled cookies. Slice into bars and serve.
Nutrition Information:
covered percent of daily need
