MIX FOR CRANBERRY LEMONADE BARS
I recently put all of our family’s special recipes in a cookbook to pass down. These tangy bars were part of the collection.
—SUZETTE JURY KEENE, CA
PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 2 DOZEN
2 1/4 cups all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
ADDITIONAL INGREDIENTS
1 egg
1/2 cup butter, softened
1/3 cup frozen lemonade concentrate, thawed
1 tablespoon grated lemon peel
Confectioners’ sugar
1. In a 1-qt. glass jar, layer the first five ingredients in order listed, packing well between each layer. Cover tightly. Store in a cool, dry place up to 6 months.
2. To prepare bars: Preheat oven to 350°. In a large bowl, combine egg, butter, lemonade concentrate, lemon peel and lemon bar mix. Press into a greased 13x9-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners’ sugar; cut into bars.