Gingerbread Squares with Lemon-Cream Cheese Frosting |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Lemon-cream cheese frosting dresses up these gingerbread squares. Cut into triangles and serve at a holiday tea. Ingredients:
1 3/4 cups all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons ground ginger |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup butter, softened |
1/2 cup granulated sugar |
1/2 cup firmly packed light brown sugar |
1 large egg |
1/3 cup molasses |
3 tablespoons milk |
lemon-cream cheese frosting |
garnish: grated lemon rind |
Directions:
1. Combine first 5 ingredients. Set aside.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until well blended. Add egg, beating until blended. Reduce speed to low; gradually add flour mixture, beating just until blended. Add molasses and milk, beating just until blended. Spread batter in a lightly greased 13- x 9-inch pan.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Spread with Lemon-Cream Cheese Frosting. Cut into squares. Garnish with grated lemon rind, if desired. Cut each bar in half, forming 2 triangles if desired.
4. Note: Frosted bars may be stored in an airtight container in the refrigerator 5 to 7 days. If you decide to freeze these bars, do not frost them before freezing. Add the frosting to partially thawed bars, and then cut into shapes.
|
|