Lemon Glazed Date Sticks Recipes

LEMON GLAZED DATE STICKS

Steps:

• Sift the flour with baking powder and salt. Set aside.
• Beat egg and add sugar slowly. Blend in 1 tablespoon butter or margarine. Stir in dates and nuts. Gradually add flour mixture, mixing well.
• Pour into a greased 8x8 inch pan, spreading evenly. Bake at 325 degrees F (165 degrees C) for 25-30 minutes. Cool in pan on wire rack. Spread top with glaze and cut into 24 sticks.
• To Make Glaze: Combine 1 tablespoon milk, 1 tablespoon margarine, 1 cup confectioners' sugar, 1 teaspoon lemon juice, and 1/2 teaspoon grated lemon rind. Heat over low heat until well blended. Cool slightly before pouring over cookies.

EASY LEMON GLAZE FOR DESSERTS

Steps:

• Gather the ingredients.
• In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
• Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
• Brush or drizzle the lemon glaze on a warm or cooled cake.

LEMON-DATE BARS

Steps:

• Crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and line with parchment, leaving a 2-inch overhang on long sides. Butter parchment. Whisk together flour, confectioners' sugar, and salt in a bowl. Work in butter with your fingertips until combined and mixture holds together when pinched. Press crust evenly into bottom of prepared pan. Freeze 15 minutes. Bake crust until light golden brown, 20 to 25 minutes.
• Filling: Meanwhile, in a heatproof bowl, soak dates in boiling water 15 minutes. Drain, reserving liquid. Puree dates in a food processor with enough of soaking liquid (about 1/2 cup) to make a spreadable paste. (You should have about 1 1/4 cups.)
• While dates are soaking, whisk together granulated sugar, flour, and salt in a bowl. Whisk in eggs, then lemon zest and juice.
• Spread date paste evenly over baked crust. Bake 4 minutes. Reduce heat to 325 degrees, pour filling over date layer, then bake until just set, about 20 minutes more.
• Let cool on a wire rack 20 minutes. Run a paring knife around edges, then lift out of dish using parchment. Let cool completely. Dust with confectioners' sugar. Cut into squares.