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Gingerbread Bars with Lemon Cream Cheese Icing

Makes 27 bar cookies.

3/4 cup butter, softened
3/4 cup granulated sugar
1 egg
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup molasses
3 tablespoons water

Lemon Cream Cheese Icing
8 ounces cream cheese, softened
1/2 cup granulated sugar
2 tablespoons lemon juice
1 teaspoon pure lemon extract

Line a 13 x 9 x 2-inch baking pan with foil. Spray foil with nonstick cooking spray. Preheat oven to 350 degrees F.

Cream butter in large mixer bowl. Beat in 3/4 cup sugar, egg, ginger, and cinnamon.

Combine flour, baking soda and salt in a small bowl. Add to butter mixture and mix well. Stir in molasses and water; mix until just blended. Spread in prepared pan.

Beat cream cheese in a large mixer bowl until smooth. Stir in confectioners' sugar, lemon juice and lemon extract; beat until smooth. Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through ginger base with 3 to 4 large strokes in each direction to marbleize. Refrigerate remaining icing.

Bake 28-30 minutes or until batter begins to pull away from edges. Cool completely. Spread icing over bars. Cut using a sharp knife. Store in refrigerator.

Calories: 131, Fat: 7 g, Cholesterol: 28 mg, Sodium: 117 mg, Carbohydrates: 16 g, Fiber: 0 g, Protein: 1 g

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