Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
These cookie bars are filled with blueberry and lemon flavor making them a perfect shareable dessert for summer get togethers.
Servings and Ingredients
|1 (16.5-oz.) Pillsbury sugar cookie dough|
|2 (12-oz. each) Hy-Vee frozen blueberries, thawed and divided|
|½ c. Hy-Vee granulated sugar|
|½ c. plus 3 tbsp. cold water, divided|
|3 tbsp. Hy-Vee cornstarch|
|1 tsp. lemon zest|
|1 tsp. fresh lemon juice|
|1 ½ c. Hy-Vee Bakery sugar cookies, crumbled|
Things To Grab
- 9x13-inch baking pan
- Hy-Vee nonstick cooking spray
- Wire cooling rack
- Medium saucepan
- Small bowl
Press cookie dough into prepared pan and bake 20 to 22 minutes or until light golden brown. Remove from oven and cool completely on a wire cooling rack.
Meanwhile, place 1 (12-oz.) package blueberries, sugar, and 1/2 cup water in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 5 minutes. In a small bowl, whisk cornstarch with 3 tablespoons cold water until well combined. Add cornstarch to blueberry mixture. Continue simmering until thickened, about 1 to 2 minutes. Remove from heat and stir in remaining 12-oz. package blueberries, lemon zest, and lemon juice.
Spread blueberry mixture over cooked sugar cookie crust and top with crumbled Hy-Vee Bakery sugar cookies. Cover and refrigerate 3 hours or until chilled and set.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 160mg
- Total Carbohydrates: 30g
- Protein: 1g
From the week of May 22, 2019