2
to 3 large lemons (1/3 cup juice and 1 teaspoon grated peel)
1
whole egg plus 1 egg yolk
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Steps
1
Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, foil, or generously spray with cooking spray.
2
In large bowl, break up 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough. Add 1/2 cup powdered sugar, 1/3 cup all-purpose flour, 1/3 cup lemon juice, 1 teaspoon grated lemon peel and 1 whole egg plus 1 egg yolk; stir until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR AND EGGS.) Pour into pan.
3
Bake 22 to 26 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven to cooling rack. Cool completely, about 45 minutes. For bars, cut into 4 rows by 3 rows.
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To create an easy glaze, stir together 1 cup powdered sugar and the juice from 1 lemon. Add water, up to about a tablespoon, to get desired consistency. Pour over cooled bars.
Feeding a crowd? Double the recipe and bake in a 13x9-inch pan.
Use Key lime juice and lime peel instead of lemon to turn these into Key Lime Blondie Bars.
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