Gingerbread Bars With Lemon Cream Cheese Icing Orlando Sentinel

Yield: 27 bars.
3/4 cup each: softened butter and sugar
1 large egg
1 tablespoon ground ginger
1 teaspoon ground cinnamon
11/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup molasses
2 tablespoons water
8 ounces cream cheese, softened
1/2 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon extract

1. Grease 9-by-13-by-2-inch pan. Heat oven to 350 F.

2. Whip butter with electric mixer. Beat in 3/4 cup sugar, egg, ginger and
cinnamon. Mix flour, baking soda and salt. Beat into butter mixture. Stir in
molasses and water. Spread in pan.

3. Beat cream cheese, 1/2 cup sugar, lemon juice and extract. Using 1/2 cup
icing, spoon dollops over batter. With knife, swirl cream cheese mixture
through batter with large strokes. Bake 28-30 minutes or until edges begin
to pull away from sides of pan. Cool 30 minutes. Spoon remaining icing over
baked ginger mixture. Cut into bars.
Nutrition information per serving
Calories131Fat7 gCarbohydrate16 g
Cholesterol28 mgSodium117 mgProtein1 g