Iced Lemon Shortbread Bars

Bars

3/4

cup powdered sugar

1/4

cup granulated sugar

cup butter or margarine, slightly softened

tablespoons grated lemon peel

1/4

cup lemon juice

2 1/4

cups Gold Medal™ all-purpose flour

1/3

cup cornstarch

1/4

teaspoon salt

cups powdered sugar

teaspoons light corn syrup

teaspoon grated lemon peel

to 4 tablespoons lemon juice

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1

Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2

In large bowl, beat 3/4 cup powdered sugar, the granulated sugar and butter with electric mixer on low speed until combined. Beat on medium speed until light and fluffy. Stir in 2 tablespoons lemon peel and 1/4 cup lemon juice. Stir in flour, cornstarch and salt. Press dough in pan with floured fingers.
3

Bake 35 to 45 minutes or until top is light golden brown. Cool completely, about 45 minutes.
4

Meanwhile, in medium bowl, stir all Lemon Icing ingredients until smooth and spreadable. Spread cooled bars with Lemon Icing; let stand 15 minutes or until set. For bars, cut into 6 rows by 6 rows.

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.