Lemon Poppyseed Sugar Cookie Bars

Excuse me. Did anyone else think that maybe since we celebrated the first day of Spring this past week that the weather might be improving? I mean I know that we are not suffering with snow storms like some of you, but it is awful here and really cold. And when I tried to pretend otherwise and go out and plant some bulbs (that I have been meaning to for weeks) it started freaking slushing on me! Are you kidding me!!???

Lemon Poppyseed Sugar Cookie Bars

Ok. Moving on.

Lemon Poppyseed Sugar Cookie Bars

I am so sorry if this feels repetitive. Cause it is a little bit. But the Vanilla Sugar Cookie Bars that I made for St. Patrick’s Day were so wonderful and my kids loved them so much, that I looked for a way to update them for Easter next weekend.

Lemon Poppyseed Sugar Cookie Bars

Lemon and poppyseeds were the answer!!

I added them to the sugar cookie bars and frosted them in a lovely pastel colored vanilla buttercream. The kids decorated their half of the bars with fun pastel stars, and I used my half of the pan and cut them into petit four size little bites topped with delicate sugar flowers. And I thought that these would be wonderful on the table after dinner with tea and coffee…

Lemon Poppyseed Sugar Cookie Bars

And these are perfect for the kids!

Lemon Poppyseed Sugar Cookie Bars

Pia took one in her lunch every day this week, so I assume that means they are winners…
Lemon Poppyseed Sugar Cookie Bars

I am getting ready to come up with last minute Easter Recipe’s this weekend, Shout if you have any requests!

Recipe: Lemon Poppyseed Sugar Cookie Bars

Ingredients

  • -1 cup butter
  • -½ teaspoon salt
  • -¾ cup powdered sugar
  • -2 egg yolks
  • -2 lemons zest
  • -2 tablespoons lemon juice
  • -2 1/4 cups flour
  • -2 tablespoons poppyseeds
  • Vanilla Frosting:
  • -½ cup butter
  • -3 cups powdered sugar
  • -1/3 cup milk
  • -2 teaspoons vanilla extract
  • -2 drops food coloring (optional)
  • -sprinkles (optional)

Instructions

  1. 1. Preheat the oven to 350 degrees. Prepare a 9×13 pan with parchment paper.
  2. 2. In the bowl of a standing mixer, cream together the butter, salt and sugar. Add the yolks, zest and lemon juice and mix well. Add the flour and poppy-seeds and mix until you have a uniform dough.
  3. 3. Press the dough evenly across the bottom of the pan.
  4. 4. Bake the dough for 12 minutes at 350 degrees. Remove and let cool.
  5. 5. While the cookies are cooling, make the frosting:
  6. 6. Combine all of the frosting ingredients in the bowl of a standing mixer and whip until fluffy and light yellow (or whatever color you desire.)
  7. 7. Transfer all of the frosting to the cooled sugar cookie dough and spread evenly.
  8. 8. Immediately sprinkle with the candy sprinkles and chill in the freezer for 30 minutes.
  9. 9. Slice into bars and serve.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

 

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Lemon Poppyseed Sugar Cookie Bars

Excuse me. Did anyone else think that maybe since we celebrated the first day of Spring this past week that the weather might be improving? I mean I know that we are not suffering with snow storms like some of you, but it is awful here and really cold. And when I tried to pretend otherwise and go out and plant some bulbs (that I have been meaning to for weeks) it started freaking slushing on me! Are you kidding me!!???

Lemon Poppyseed Sugar Cookie Bars

Ok. Moving on.

Lemon Poppyseed Sugar Cookie Bars

I am so sorry if this feels repetitive. Cause it is a little bit. But the Vanilla Sugar Cookie Bars that I made for St. Patrick’s Day were so wonderful and my kids loved them so much, that I looked for a way to update them for Easter next weekend.

Lemon Poppyseed Sugar Cookie Bars

Lemon and poppyseeds were the answer!!

I added them to the sugar cookie bars and frosted them in a lovely pastel colored vanilla buttercream. The kids decorated their half of the bars with fun pastel stars, and I used my half of the pan and cut them into petit four size little bites topped with delicate sugar flowers. And I thought that these would be wonderful on the table after dinner with tea and coffee…

Lemon Poppyseed Sugar Cookie Bars

And these are perfect for the kids!

Lemon Poppyseed Sugar Cookie Bars

Pia took one in her lunch every day this week, so I assume that means they are winners…
Lemon Poppyseed Sugar Cookie Bars

I am getting ready to come up with last minute Easter Recipe’s this weekend, Shout if you have any requests!

Recipe: Lemon Poppyseed Sugar Cookie Bars

Ingredients

  • -1 cup butter
  • -½ teaspoon salt
  • -¾ cup powdered sugar
  • -2 egg yolks
  • -2 lemons zest
  • -2 tablespoons lemon juice
  • -2 1/4 cups flour
  • -2 tablespoons poppyseeds
  • Vanilla Frosting:
  • -½ cup butter
  • -3 cups powdered sugar
  • -1/3 cup milk
  • -2 teaspoons vanilla extract
  • -2 drops food coloring (optional)
  • -sprinkles (optional)

Instructions

  1. 1. Preheat the oven to 350 degrees. Prepare a 9×13 pan with parchment paper.
  2. 2. In the bowl of a standing mixer, cream together the butter, salt and sugar. Add the yolks, zest and lemon juice and mix well. Add the flour and poppy-seeds and mix until you have a uniform dough.
  3. 3. Press the dough evenly across the bottom of the pan.
  4. 4. Bake the dough for 12 minutes at 350 degrees. Remove and let cool.
  5. 5. While the cookies are cooling, make the frosting:
  6. 6. Combine all of the frosting ingredients in the bowl of a standing mixer and whip until fluffy and light yellow (or whatever color you desire.)
  7. 7. Transfer all of the frosting to the cooled sugar cookie dough and spread evenly.
  8. 8. Immediately sprinkle with the candy sprinkles and chill in the freezer for 30 minutes.
  9. 9. Slice into bars and serve.

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

 

Recipe by Heather Christo (http://heatherchristo.com)