Using foil as aid, transfer lemon bars to work surface. Fold down foil sides. Cut into bars. Sift powdered sugar over.
DO AHEAD: Can be made 5 days ahead. Refrigerate lemon bars in single layer in airtight containers.
Here’s a no-bake bar cookie that’s just perfect for a summer barbecue. Chocolate curls are an easy way to dress up your desserts and impress guests—just soften a chocolate bar briefly on low power in the microwave, then run a vegetable peeler along one long side. Makes 9
7 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
27 chocolate sandwich cookies (about 11 ounces)
½ cup chilled heavy whipping cream
1 8-ounce package Philadelphia-brand cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
1 tablespoon finely grated lime peelLime slices or lime twistsWhite chocolate curls (optional)
Line 8×8×2-inch metal baking pan with aluminum foil, leaving overhang on all sides. Stir chopped white chocolate in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Remove bowl from over water. Finely grind cookies in processor. Add 2 tablespoons melted white chocolate and blend until mixture clumps together. Firmly press mixture onto bottom of prepared pan. Chill while making filling.
Beat cream in medium bowl until peaks form. Beat cream cheese, sugar, lime juice, and lime peel in large bowl until smooth. Beat in remaining melted white chocolate. Fold in whipped cream in 2 additions; spread over prepared crust. Chill until filling is slightly firm, at least 2 hours. Using foil as aid, lift cheesecake from pan. Fold down foil sides. Cut into bars. Garnish with lime slices or twists and white chocolate curls, if desired.
Crisp shortbread crust topped with a moist apricot cake makes a delicious dessert, but these bars would also be terrific as a breakfast or brunch treat. Makes 1½ dozen
Shortbread LayerNonstick vegetable oil spray
1 cup unbleached all purpose flour
¼ cup sugarPinch of salt
½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes
Apricot Layer
⅔ cup (packed) dried apricot halves, coarsely chopped
⅓ cup unbleached all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup (packed) golden brown sugar
½ teaspoon vanilla extract
½ cup chopped toasted walnuts
Powdered sugar
SHORTBREAD LAYER: Preheat oven to 350°F. Spray 8×8×2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of prepared dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
APRICOT LAYER: Meanwhile, place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain. Set aside and cool.
Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until blended. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
Bake until puffed and dark brown and tester inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
Cut into bars. Transfer to waxed paper. Sift powdered sugar over bars.
A Cut AboveBar cookies don’t have to be sliced into traditional squares and rectangles. Try these shapes instead.CIRCLES: Use a round cookie cutter to give your cookies some flattering curves. For clean edges, push straight down with the cookie cutter and wipe it clean after each cut.MODERN RECTANGLES: Think thin. Use a ruler to divide the pan of cookies lengthwise into even strips. Make short, crosswise cuts to form bars. You can cut the bars all the same length, or mix things up and make some longer and some shorter.DIAMONDS OR TRIANGLES: Look sharp with these pointy shapes. For diamonds, use a ruler to make diagonal cuts across the pan, then make diagonal cuts in the opposite direction. These cuts will form triangles along the edges of the pan. Serve the triangles with the diamonds or cut all the cookies into triangles by slicing the diamonds in half.
Dried sweet cherries, tart cherry preserves, and cherry brandy give these bars their triple hit of fruit flavor. If you don’t have kirsch (clear cherry brandy) on hand, you can use regular brandy or amaretto (almond-flavored liqueur) instead. Makes 2 dozen
Filling
1 cup dried Bing (sweet) cherries
1 cup tart red cherry preserves
1 tablespoon kirsch (clear cherry brandy)
Dough and StreuselNonstick vegetable oil spray
2 cups unbleached all purpose flour
⅔ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup (1½ sticks) chilled unsalted butter, cut into ½-inch cubes
1¾ teaspoons vanilla extract
¼ teaspoon almond extract
3 tablespoons whole milk
1 cup (packed) sweetened flaked coconut
¾ cup sliced almonds
FILLING: Combine all ingredients in processor; blend to chunky puree.
DO AHEAD: Filling can be made 1 day ahead. Transfer filling to bowl; cover and refrigerate.
DOUGH AND STREUSEL: Preheat oven to 375°F. Line 13×9×2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.
Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.
Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.
Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut into bars.
DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container.