Friday, January 15, 2016

Lemon Blueberry Sugar Bars

Such a great combination of flavors!


I was looking through my pantry today and noticed a can of blueberry pie filling that was about to pass the "best used by" date.   Since I don't like to make a pie with anything but fresh fruit, I knew I had to think of something else to do with it.  Happily, I thought of one of our favorite cookie bars "Cherry Almond" and decided to improvise with other flavors.

The result was a really good one!  The flavor combination of lemon and blueberry is a classic, and works well with these delicious cookie bars.   I also like the fact that they're not too sweet...jut right!  These sugar cookie bars got a thumbs up from the whole family! 

2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1 cup butter, softened
1/2 tsp. lemon extract
2 eggs

1 (21 oz.) can blueberry pie filling (I use the one with "more fruit")

Topping/Glaze: (to drizzle over baked cookie bars)
1 cup confectioners' sugar
2 Tbsp. milk
1/4 tsp. lemon extract

Heat oven to 350°F.  Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, stir base ingredients until soft dough forms.  Press 2/3 of dough in bottom of pan. 

Spread pie filling over dough.

Drop remaining 1/3 dough by teaspoonfuls over filling. 

Bake 45 to 50 minutes or until golden brown.  Cool 10 minutes.  (If the top looks like it's getting too browned, place aluminum foil loosely over it.)
In small bowl, stir glaze ingredients until smooth.  If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm bars.  For bars, cut into 6 rows by 4 rows.  Store covered at room temperature.

[You were marked in him with a seal, the promised Holy Spirit,] who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession — to the praise of his glory." - Ephesians 1:14

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