1 box Immaculate Baking Co.™ Gluten Free sugar cookie mix
1/2 cup butter, softened (not melted)
1 tablespoon water
1 teaspoon gluten-free vanilla
2 cups cane sugar
1 teaspoon gluten-free baking powder
1/4 cup lemon juice
1 tablespoon grated fresh lemon peel
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Reserve 1/4 cup of the cookie mix. In medium bowl, stir remaining cookie mix, the softened butter, water, vanilla and 1 egg until soft dough forms. Press mixture evenly in bottom of pan. Bake 18 minutes.
Meanwhile, in large bowl, beat 4 eggs slightly with whisk. Beat in reserved 1/4 cup cookie mix, the sugar and baking powder until well blended. Beat in lemon juice and lemon peel with whisk.
Pour filling evenly over warm base.
Bake 20 to 25 minutes or until top is golden brown. Cool completely, about 1 hour. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows.
If desired, garnish each bar with a sprinkling of powdered sugar, a few fresh raspberries or blackberries, or make a glaze to drizzle over bars using 1 cup powdered sugar and 2 to 3 tablespoons fresh lemon juice.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||30|
|% Daily Value|
|Carbohydrate Choices||1 1/2|