EASY BLUEBERRY CHEESECAKE LEMON COOKIE BARS
Blueberry Lemon Cream Cheese Cookie Bars I came up with this recipe for my love of lemon cookies and cheese cake. Lemon and Blueberry go so well together. The combination is delicious. Lemon cookie crust with Blueberry filling mingling with the lemon cheesecake. This is a great hand held cookie dessert. Keep a napkin handy!...
Provided by Nor Mac
Categories Fruit Desserts
Time 55m
Number Of Ingredients 20
Steps:
- 1. Optional homemade blueberry filling: Skip if using canned filling. Place water, sugar, cinnamon , lemon zest, and lemon juice in a saucepan with blueberries. Bring to a boil. Mix corn starch with 2 TBs water.until disolved Add to blueberry mixture. IStir constantly until mixture boils and filling has thickened. Remove from heat .Cool and Refrigerate.
- 2. Heat oven to 350 degree's. Line a 9x13 inch pan with foil or parchment paper. Grease pan before lining. Spray or grease foil or parchment afterwards.
- 3. Place butter, flour, powdered sugar, brown sugar and lemon zest in food processor. Pulse until dough comes together. Empty in to a bowl. If it is really dry. Add 1 tablespoon of milk and knead with hands until a nice smooth ball forms.
- 4. Place dough in lined pan. Spread dough evenly with hands on bottom of pan and partly up the inside walls of pan. Bake for 10 minutes or until edges are just starting to brown. Do not over bake. It will bake more later. Remove from oven. Set aside to cool.
- 5. In a bowl beat the cream cheese and granulated sugar together until smooth. Beat in 1 egg at a time. Beat until egg are incorporated. Add the lemon juice, lemon zest. Beat until mixed in, and mixture is fluffy. Pour over crust.
- 6. Place spoonfuls of blueberry filling on top scattered. Run a knife through filling to swirl filing in. Do not hit crust with knife.
- 7. Place in oven and bake about 30- 40 minutes or until cake is not jiggly. Test with pick. Cooll and cut in to squares and Refrigerate. You may top with more blueberry filling if desired. This is designed to be a hand held cookie dessert.
LEMON, WHITE CHOCOLATE AND MACADAMIA NUT COOKIE BARS
The tanginess of a lemon bar meets the rich goodness of a white chocolate macadamia cookie in these delicious cookie bars.
Provided by Inspired Taste
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans).
- In medium bowl, stir together cookie mix, butter and 1 of the eggs until soft dough forms. Add lemon bar crust from mix; stir to combine. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
- Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat lemon filling from lemon bar mix and remaining 3 eggs with whisk until smooth.
- Pour lemon mixture over hot crust. Bake 25 to 30 minutes longer or until set. Cool completely, about 2 hours.
- Sprinkle powdered sugar over top. For bars, cut into 6 rows by 4 rows. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
MAMA'S LEMON SOUR COOKIE BARS
These were my Mama's best loved bar cookies. Everybody who had them for the first time always wanted the recipe, and the people who had tasted them before always begged for more.
Provided by Georgia Girl
Categories Bar Cookie
Time 55m
Yield 24 bar cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Mix the flour and butter together until it resembles a very fine crumb.
- Sprinkle evenly into the bottom of an 11 X 7" pan, and pat lightly to smooth out any lumps.
- Bake for 10 minutes at 350°.
- Meanwhile beat the eggs, and mix in the brown sugar, nuts, coconut, vanilla and baking powder.
- Spread this mixture onto the baked crust as soon as you take it from the oven.
- Return the pan to the oven and bake for an additional 20 minutes at 350°.
- Mix the lemon rind and juice with the confectioner's sugar to make a creamy glaze.
- Spread the lemon glaze evenly over the top of the hot cookie mixture as soon as you take it from the oven.
- Cool completely before cutting into squares.
- Store in an airtight container as the lemon glaze will dry out if left out for more than a day.
- (This is not usually a problem because there are never any leftovers!)**I use the Angel Flake coconut in the can or the bag.
- Any brand of moist, flaked coconut will do, but you do not want to use the dry, shredded coconut for this recipe.
LEMON CREAM COOKIE BARS
Light lemony bar cookie that is easy to make. You can substitute the oatmeal cookie mix as a variation on this great summer dessert!
Provided by Lisa Anne
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 4h5m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
- Pour cookie mix into a bowl and add butter. Mix together using a fork until crumbly. Add egg and mix until well blended. Press 1/2 of the mixture into the bottom of the prepared pan; reserve remaining mixture for the topping.
- Bake crust in the preheated oven for 15 minutes.
- Meanwhile, combine condensed milk, lemon juice, and lemon zest in a bowl and mix well; filling may thicken as it sits.
- Remove crust from the oven; it will be puffy. Leave oven on. Let crust cool for 10 minutes.
- Spread lemon filling over the crust in the pan. Top with reserved mixture by crumbling it over the filling.
- Return pan to the hot oven and bake until lightly browned, about 30 minutes more.
- Allow to cool completely, about 1 hour. Cover and refrigerate for 2 hours before cutting into bars and serving.
Nutrition Facts : Calories 500.6 calories, Carbohydrate 69.2 g, Cholesterol 71 mg, Fat 22.4 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 346.3 mg, Sugar 48.9 g
LEMON BLOSSOM BARS WITH SUGAR COOKIE CRUST
Steps:
- For the crust: Sift flour and powdered sugar together. Cut butter into the flour & sugar mixture. Pat firmly into a 9 x 13 pyrex dish. Bake at 350 for 20-25 minutes or until lightly browned. For the filling: Sift flour, sugar & baking powder together. Blend flour, sugar & baking powder mixture and all other filling ingredients in a blender. Pour over crust while still warm. Bake at 350 for 25 minutes more. Sprinkle with additional powdered sugar while warm. Cool and cut into squares.
COOKIE-CRUST LEMON BARS
This recipe combines two of my DH's favorite desserts -- sugar cookies and lemon bars. Using packaged cookie dough makes this come together really quickly. I adapted this from a recipe I got in an email, and love the result of the three different sources of tart-lemonness.
Provided by newspapergal
Categories Bar Cookie
Time 1h
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
- Bake at 350°F for 15 to 20 minutes or until light golden brown.
- In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
- Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.
Nutrition Facts : Calories 97.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 76.1, Carbohydrate 15.7, Fiber 0.1, Sugar 9.5, Protein 1.2
COOKIE MIX LEMON BARS
These are an easy variation of lemon bars. They use a bag of cookie mix, but the fresh lemon zest and juice makes them special!
Provided by Lisa Foote
Categories Other Snacks
Time 55m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
- 2. In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender. Stir in the egg until the mixture is crumbly.
- 3. Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
- 4. In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
- 5. Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
- 6. Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.
COOKIE MIX LEMON BARS
Looking for a dessert made using Betty Crocker® sugar cookie mix? Then check out these elegant lemon bars sprinkled with powdered sugar - a tasty treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix and 2 tablespoons flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Press mixture in bottom of pan. Bake 13 to 15 minutes or until edges are lightly browned.
- Meanwhile, in medium bowl, mix egg yolks, condensed milk, 1 tablespoon flour, the lemon peel and lemon juice with whisk. Pour over hot crust. Bake 18 to 20 minutes longer or until filling is set. Cool on cooling rack 1 hour. Cover; refrigerate until chilled, about 1 hour.
- Sprinkle bars with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g
LEMON COOKIE BARS
Make and share this Lemon Cookie Bars recipe from Food.com.
Provided by -BreanneMarie-
Categories Bar Cookie
Time 1h4m
Yield 9-12 Lemon bars, 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Make crust: mix together first three ingredients with a fork until crumbly. press into an 8 inch square cake pan and bake for 20 minutes. do not brown.
- Mix the rest of the ingredients with a mixer until well mixed. Pour over the pre-baked crust. Place in oven for an additional 30 minutes.
- remove from oven and sprinkle with powdered sugar. Allow to cool completely before cutting.
Nutrition Facts : Calories 413.1, Fat 17.3, SaturatedFat 10.3, Cholesterol 102.7, Sodium 173.3, Carbohydrate 60.5, Fiber 1.1, Sugar 36.5, Protein 5.5
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