Gingerbread Squares With Creamy Lemon Glaze
By: Kathy-Ann Hart
Published: Sunday, February 28, 2010 - 5:27pm

Ingredients




1 roll (16.5 oz) Pillsbury refrigerated gingerbread cookie dough
1 package (8 ounce)  American Neufchâtel cheese or cream cheese
zest of three lemons

1 1/2 cups to 2  powdered sugar
1/4 cup milk
1 egg white

Preparation

1 Bring cookie dough to room temperature on counter. 2 Preheat oven to 350 degrees Fahrenheit. 3 Roll out room temperature cookie dough on back of a 4 sided cookie sheet to ¼ to ½ inch thickness. 4 Bake until set about 25 – 30 minutes. 5 Allow to cool before cutting around the sides of the large, rectangular cookie, removing the dough that may have fallen over the sides. 6 Remove carefully to a cooling rack and allow to fully cool. 7 In the meantime, combine cream cheese, lemon zest, milk, egg and powdered sugar using an electric beater or a blender. 8 Pour mixture into a pan and heat until it just boils. 9 Remove from heat and allow to cool fully to room temperature. 10 When cookie is cool place on wax or parchment paper on a tray. 11 Pour completely cooled lemon glaze over it. 12 Remove wax paper. 13 Cut into squares and serve.