BLUEBERRY LEMONADE BARS RECIPES

Steps:

• Heat oven to 350°F.
• Break up cookie dough in ungreased 9-inch square pan; press evenly in pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
• Meanwhile, in large bowl, beat lemon zest, lemon juice, eggs, flour and powdered sugar with whisk, until well mixed. Pour over partially baked cookie crust.
• Bake 20 to 25 minutes longer or until set. Remove from oven to cooling rack. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. For bars, cut into 4 rows by 3 rows. Store in refrigerator.

Steps:

• Heat oven to 350°F. Unroll 1 can of dough. Place in bottom of ungreased 13x9-inch (3-quart) baking dish. Press in bottom of baking dish.
• In medium bowl, beat cream cheese, 1 cup of the sugar and the lemon peel with electric mixer on medium speed until smooth and creamy. Spread over dough in baking dish. Set aside.
• In medium bowl, mix remaining 1/2 cup sugar, the walnuts and cinnamon; sprinkle evenly over cream cheese mixture.
• Unroll second can of dough. Carefully place on top of walnut mixture, stretching dough to cover filling.
• In small bowl, mix honey and lemon juice; brush over dough.
• Bake 30 to 35 minutes or until golden brown. Cool 20 minutes. Refrigerate about 3 hours or until well chilled. For diamond shapes, cut 6 diagonal parallel lines down length of pan; cut 6 diagonal lines across straight lines.