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Glazed Citrus Butter Bars

Citrus Butter Bars

Some days just call for a bit of sunshine; and if getting it from the great out doors is out of the question then baking up a batch of these bars will certainly cast a ray or two of sunshine on your kitchen and sunshiney smiles across faces.

Usually if I make anything but chocolate chip cookies I get a little push back from my kids.  They will eat other goodies, but they prefer chocolate chip cookies to all other forms of sweet finger foods.  Except for now.  They literally went bonkers for these bars!  My picky son ate four of them before I told him to stop because they were for Kens staff luncheon.

Citrus Butter Bars

I am all about simplicity these days.  Keep it simple. Keep it simple.  Everyday I find myself saying this over and over again.  One way I’ve chose to keep life simple is by turning my beloved cookie recipes into bars.  They taste the same, but take a fraction of the time.  No going back to the oven five times over and inevitably I always burn the last pan of cookies! Argh nothing worse than wasted cookies!

Glazed Citrus Butter Bars

Sheila
Buttery and full of citrus, these bars will bring sunshine to your day or at least your palette!
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Prep Time 20 minutes
Cook Time 25 minutes
15 minutes
Total Time 1 hour
Course baked goods, Dessert
Cuisine Dessert
Servings 48 squares

Equipment

Ingredients
  

  • 2 cups butter (salted) room temperature
  • 1 cup sugar
  • 1 cup powdered sugar
  • 3 egg yolks
  • 1/2 teaspoon salt
  • 4 cups flour
  • 2 zest and juice limes
  • 2 zest and juice oranges
  • 2 zest and juice lemons

Glaze

  • 2 cups powdered sugar
  • 4-5 tblsp juice from citrus use more or less, until you achieve the perfect drizzling consistency
  • 1/2 tsp pure vanilla extract

Instructions
 

preheat oven to 325°. prepare baking sheet by spraying with non stick baking spray or wiping pan down evenly with shortening

  • Beat together sugars and butter, taking time to scrape down sides of the bowl. Add egg yolks one at a time. Add 3 tablespoons of the zest from the lemons/limes/oranges. Mix salt and flour together gradually add to butter mixture. Dough will be crumbly. Drizzle in 4 tablespoons citrus juice while mixing, scrape down sides of bowl making sure that everything is combined.
  • Place dough in pan (12×15″ pan, baking sheet type with low rim is what I used), lightly flour hands and then press dough evenly in to all corners of the pan.
  • Bake at 350 degrees for 25 minutes. Allow to cool for 5 minutes in pan, then flip bars out on to parchment paper. You will have to make a quick flip of the pan to do this so the bars don't break in half.
    I suggest covering with parchment paper and using a large cutting board place this over top of baking sheet covered with parchment and then do a quick flip so it all lands on the cutting board.
    Allow to cool.
  • Whisk glaze together and drizzle glaze over top of bars, and sprinkle with the remaining citrus zest. Cut into squares, store in an airtight container.
Keyword bars, citrus, cookie, lemon, lime, orange
Tried this recipe?Mention @eat2gather or tag #eat2gather!
Citrus Butter Bars

The hardest thing about these cookie bars is zesting and juicing the fruit.  (Which isn’t really that hard unless you don’t have a zester…well then can I ask you do you have a cheese grater?  There might be a zester side on it.  If not, you’re hosed.  You then need to buy one.  I’m sure they sell them at your grocery store.  Invest.  Invest in the sunshine of your people.  I have one similar to this.  This is not an affiliate thingamabobber, I’m just trying to help you understand what you need.)  You will need the zest of 6 citrus, I used lemons, limes, and oranges.  There will be some juice left over, just drink it!

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Glazed Citrus Butter Bars
makes 48 squares

4 sticks Butter, room temperature
1 cup Sugar
1 cup Powdered Sugar
3 Egg Yolks
1/2 teaspoon Salt
4 cups Flour
zest and juice 2 Limes, 2 Lemons, 2 Oranges

Glaze = 2 cups Powdered Sugar + 4-5 tablespoons of the juice from citrus fruits + 1/2 teaspoon Vanilla

Preheat oven to 325 degrees. You will need a 12x 15 baking sheet, see directions for prep below.

Beat together sugars and butter, taking time to scrape down sides of the bowl. Add egg yolks one at a time. Add 3 tablespoons of the zest from the lemons/limes/oranges. Mix salt and flour together gradually add to butter mixture. Dough will be crumbly. Drizzle in 4 tablespoons citrus juice while mixing, scrape down sides of bowl making sure that everything is combined.

Prepare pan by spraying with a non-stick baking spray or whipping crisco evenly over inside of the baking sheet.

Place dough in pan (12×15″ pan, baking sheet type with low rim is what I used), lightly flour hands and then press dough evenly in to all corners of the pan.

Bake at 350 degrees for 25 minutes. Allow to cool for 5 minutes in pan, then flip bars out on to parchment paper. You will have to make a quick flip of the pan to do this so the bars don’t break in half. Allow to cool.

Whisk glaze together and drizzle glaze over top of bars, and sprinkle with the remaining citrus zest. Cut into squares, store in an airtight container.

Enjoy!

Note: You can leave bars in the pan glaze and cut, with out flipping out if you wish.  I like to do it this way because the glazed surface is flat and makes for a prettier cookie bar.  You can also spread glaze over bars and then sprinkle zest giving a more even distribution of glaze to bar.

These bars were inspired by The Pioneer Womans Citrus Butter Cookies. 

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Is the sun shining for you today?  It is not shining here.  I’m thankful the ground is white with snow, it makes everything seem clean an bright…at least.  Wherever you are, whatever the weather, you need to make these bars soon!

Happy Wednesday, Sheila

P.S. I could have said Happy Hu_p Day, but I dislike the word h_mP.  It’s a weird word, and reminds me of gross farm dogs that have not been neutered.  This word that rhymes with jump is my icky word.  Like some of you don’t like the words moist, rag, scum, fungi, barf and the likes…well now you know my word is a word that rhymes with dump another word that may be on your icky word list.

😉 mwah right in the kisser!

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10 Comments

  1. Thanks for the recipe! I am also a chocolate chip cookie girl, but these look delicious and very light for a hot spring/summer day.

  2. I would love to make these for guests this weekend but was wondering what size pan to use? I assume a 9×13 but just want to make sure.
    Thanks

    1. OOps, I will make sure I put that at the top of the recipe, thanks for pointing it out. You need a 12×15″ baking pan, or sheet pan. Thanks!