How to make Strawberry-Lemon Crumble Bars
With just five sweet ingredients you might even have on hand already, these super-easy strawberry-lemon cookie bars are sure to be in heavy baking rotation at your house.
- Prep time : 15 min
- Ingredients : 6
- Servings : 16
- Total: 3hr 15 min
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 1/4 cup all-purpose flour
- 1 tablespoon grated lemon peel
- 2 1/2 teaspoons lemon juice from 1 large lemon
- 1/2 cup strawberry jam
- 1/4 cup powdered sugar
The Easy Bacon and Egg Biscuit Cups
recipe is incredibly easy. It contains simple ingredients that you should already have on hand. Pillsbury™ refrigerated sugar cookies, all-purpose flour, grated lemon peellemon juice from 1 large lemon, strawberry jam, powdered sugar
Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over sides of pan; spray with cooking spray.
In medium bowl, break up cookie dough. Add flour and grated lemon peel; mix or knead until well blended. Press 1 1/4 cups of the mixture into pan. Bake 15 minutes.
In small bowl, mix jam and 1 teaspoon of the lemon juice; carefully spread jam on top of bar base. Crumble remaining cookie dough mixture on jam layer. Bake 25 to 30 minutes or until cookie dough top is golden brown. Cool completely, about 1 hour 30 minutes.
In small bowl, mix powdered sugar and 1 teaspoon of the remaining lemon juice until smooth. If necessary for drizzling consistency, add additional 1/2 teaspoon lemon juice. Using fork, drizzle glaze on top of bars. Let stand 15 minutes. Remove from pan using foil handles. Cut into 4 rows by 4 rows.