Frosted Lemon Sour Cream Cookie Bars Recipes

FROSTED LEMON SOUR CREAM COOKIE BARS

Steps:

• Preheat oven to 350. Line a 9x13 inch baking dish with aluminum foil and lightly spray with non-stick cooking spray.
• In the bowl of stand mixer, cream together butter and sugar. Beat in egg and vanilla until creamy. Stir in sour cream and lemon juice until well-combined.
• In a medium bowl, whisk together flour, lemon zest, baking powder, baking soda, salt, and nutmeg.
• Slowly beat dry ingredients into wet ingredients. Depending on the strength of your mixer, you may need to finish stirring with a wooden spoon.
• Spread dough into the bottom of prepared baking dish.
• Bake for 12-15 minutes, or until center is firm and edges just start to pull away from foil. Remove to a wire rack to cool.
• While cookie bars are cooling, prepare frosting. Cream together butter and 2 1/2 cups confectioner sugar. Add in lemon juice, lemon zest, half & half, and remaining confectioner's sugar. Beat until light and fluffy. Add more confectioner's sugar as necessary to reach desired consistency.

GRANDMA'S FROSTED LEMON BARS

Steps:

• Heat oven to 350°F. Grease bottom and sides of an 8-inch square pan.
• In medium bowl, mix butter, flour, and 1/4 cup powdered sugar with a pastry blender or two knives until mixture becomes crumb-like. Press evenly into bottom of pan.
• Bake 20 to 25 minutes or until edges of crust begin to brown. DO NOT over bake.
• Meanwhile in medium bowl, beat all filling ingredients with electric mixer on medium-high speed until smooth.
• Pour filling mixture over warm crust. Return pan to oven; bake for an additional 25 minutes or until filling is set.
• Cool completely before frosting.
• In small bowl, beat butter and 1 1/2 cups powdered sugar with electric mixer on low speed until blended. Add remaining ingredients; beat on high speed until well blended. Spread frosting over filling.
• Cut into 4 rows by 4 rows. Serve chilled or at room temperature.

LEMON SOUR CREAM COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine flour, baking soda, and salt in a small bowl.
• Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended.
• Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart.
• Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.

SOUR CREAM LEMON SHORTBREAD BARS

Steps:

• Preheat oven to 350°F.
• For Crust:.
• In food processor, pulse together flour, sugar, lemon zest and salt. Add in butter (chilled cut into several pieces) and pulse until mixture is crumbly (with pea size chunks of butter remaining). Press evenly into a 9 x 13 inch pan and bake for 20 minutes, until slightly golden at the corners.
• While crust is baking: prepare filling, beat together all filling ingredients until smooth. When crust comes out of oven, pour on the filling while crust is hot and then return pan to the oven. Bake for 25 minutes, until set and lightly browned at the corners. Set pan on wire rack and cool completely.
• Makes about 16 bars.

SOUR CREAM LEMON BARS

Steps:

• 1. Preheat oven to 350. Mix cake mix, oats, butter and 1 egg. Reserve 2 cups of the mix. Press remaining mixture into the bottom of a 9x13-inch cake pan.
• 2. Blend icing, cream cheese, sour cream, and remaining 2 eggs and pour over top.
• 3. Bake for 45-55 minutes.
• 4. Cool to room temperature and then store in refrigerator. *May sprinkle with powdered sugar before serving if desired.