Lemon Sugar Cookie Bars

Fixings 

2 1/2 containers (354g) generally useful flour 

1/2 tsp preparing powder 

1/2 tsp salt 

1 container (210g) granulated sugar 

1 Tbsp lemon get-up-and-go 

10 Tbsp (5 oz) unsalted spread, mollified partially* 

1 huge egg 

1 huge egg white 

2 Tbsp sharp cream 

1 tsp lemon extricate 

1 tsp vanilla concentrate 

Icing 

1/2 glass (4 oz) unsalted spread, mellowed 

2 1/2 mugs (297g) powdered sugar 

2 tsp lemon pizzazz 

2 Tbsp crisp lemon juice 

Yellow sustenance shading and sprinkles (discretionary) 

Headings 

For the bars: 

Preheat broiler to 375 degrees. Spread a 13" x 9" preparing dish, put aside. 

In a combining dish whisk flour, heating powder and salt for 20 seconds, put aside. 

Add sugar and lemon pizzazz to the dish of an electric stand blender and with your fingertips rub lemon get-up-and-go with sugar until sugar is somewhat yellow and fragrant. Include spread and whip margarine and sugar blend until pale and cushioned. Mix in egg then egg white. Include acrid cream, lemon concentrate and vanilla concentrate and blend until joined. Gradually include dry blend and blend just until joined. 

Splash hands with non-stick cooking shower or rub with margarine and delicately squeeze blend into an even layer arranged preparing dish. Prepare until toothpick embedded into the middle confesses all and bars are set, around 15 - 16 minutes. Cool totally, then ice include sprinkles and cut into squares. 

For the icing: 

In the dish of an electric stand blender fitted with the oar connection, whip spread until light and fleecy. Blend in powdered sugar, lemon get-up-and-go and lemon squeeze and blend until light a soft. Tint with sustenance shading if craved. 

*You need the spread to even now be cool, this is so the mixture isn't too warm and sticky to work with when squeezing into the preparing dish.