BLONDIE BAR COOKIES RECIPES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, foil, or generously spray with cooking spray.
• 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.
• 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.

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
• In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth.
• When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl.
• Fold in the chocolate chip, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. Cut into 16 squares. Don’t be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.