LEMONY GLAZED SHORT­BREAD BARS

Better Homes & Gardens - Best of Summer Recipes - - Picnic Bars -

prep 40 min­utes bake 40 min­utes at 300°F

3 cups all- pur­pose flour

1/3 cup corn­starch

5 to 6 lemons

11/4 cups pow­dered sugar

11/2 cups but­ter, soft­ened

1/2 tsp. salt

1/2 tsp. vanilla

1 recipe Lemony Glaze

1. Pre­heat oven to 300° F. Line a 13×9- inch bak­ing pan with heavy foil, ex­tend­ing foil over edges of pan. Lightly grease foil. In a bowl stir to­gether flour and corn­starch.

2. Re­move 1/4 cup zest from the lemons and squeeze 1 Tbsp. juice from one of the lemons. In a bowl com­bine pow­dered sugar and the lemon zest. Use a wooden spoon to press zest into pow­dered sugar against the side of bowl un­til sugar is yel­low and very fra­grant.

3. In a large bowl beat but­ter, the lemon juice, salt, and vanilla with a mixer on medium un­til com­bined. Grad­u­ally beat in sugar mix­ture. Stir in flour mix­ture. With lightly floured fin­gers, press dough evenly into the pre­pared pan.

4. Bake about 40 min­utes or un­til pale golden in color and edges start to brown.

5. Im­me­di­ately spoon Lemony Glaze over hot bars, gen­tly spread­ing glaze. Cool in pan on a wire rack. Use foil to lift un­cut bars out of the pan; cut into bars. Makes 32 bars.

lemony glaze Re­move 2 tsp. zest and squeeze 3 Tbsp. lemon juice from 1 or 2 lemons. In a bowl whisk to­gether lemon zest and juice, 21/2 cups pow­dered sugar, 1 Tbsp. light- color corn syrup, and 1/2 tsp. vanilla un­til smooth. per bar 181 cal, 9 g fat (5 g sat. fat), 23 mg chol, 98 mg sodium, 25 g carb, 0 g fiber, 14 g sug­ars, 1 g pro.

MakeA­head! Bars can be stored up to 3 days in the re­frig­er­a­tor. Layer bars be­tween sheets of waxed pa­per in an air­tight con­tainer.

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