5-INGREDIENT STRAWBERRY-LEMON CRUMBLE BARS
1 roll (16.5 ounces) refrigerated sugar cookies
1/4 cup all-purpose flour
1 tablespoon grated lemon peel and 2 1/2 teaspoons lemon juice from 1 large lemon
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1/2 cup strawberry jam
1/4 cup powdered sugar
1. Heat oven to 350 degrees. Line 8-inch square pan with foil, extending foil over 2 sides of pan for easy removal later; spray with cooking spray.
2. In medium bowl, mix cookie dough, flour and grated lemon peel. Press 1 1/4 cups of the mixture into pan. Bake 20 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 onto top of bar base. Bake 25 to 30 minutes, or until cookie dough top is golden brown. Cool completely, about 1 hour 30 minutes.
4. 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.
Store bars covered at room temperature.