Pomegranate Frosted (Or Lemon Frosted) Lemon Bar Cookies 🍋

These frosted lemon cookies are pretty and tasty ~
Perfect with tea and to serve at brunch or holiday gatherings. 

Cookie Ingredients:

11 tablespoons unsalted butter

2 cups granulated sugar

1/4 cup packed brown sugar

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon pure vanilla extract

3 eggs

2 1/4 all purpose flour

1 cup ultrafine almond flour*

Pomegranate Frosting** Ingredients:

1 1/2 cups 100% pomegranate juice

1/2 cup (1 stick) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 3/4 cups powdered sugar

Lemon Frosting** Ingredients:

6 tablespoons lemon juice

1/2 cup (1 stick) unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 3/4 cups powdered sugar

Optional Garnishes:

1 tablespoon lemon zest

1/2 cup pomegranate seeds (arils)***

1 teaspoon granulated sugar

Method:

Melt the 11 tablespoons of butter and set aside.

Preheat ove to 325* Line a 10 x 15 inch pan with parchment paper.

In a large bowl, mix togehter the melted butter, sugars and lemon zest. Mix in the lemon juice and vanilla. Slowly mix in the eggs and flours. Spread the batter evenly in the prepared pan. Bake for 20 minutes. Transfer to a wire rack and allow to cool.

baked crust

While the lemon crust is baking prepare the frosting. 

Pomegranate Frosting:

Add the pomegranate juice to a sauce pan. Reduce the juice over medium low heat to 6 tablespoons. (1/4 cup plus 2 tablespoons) Cool. Mix in the butter and cream cheese. Slowly mix in the powdered sugar. Spread the frosting evenly over the cooled crust.

If desired, garnish with lemon zest and pomegranate seeds. Sprinkle the teaspoon of sugar over the top.

Lemon Frosting:

Mix together the lemon juice, butter and cream cheese. Slowly mix in the powdered sugar. Spread the frosting evenly over the cooled crust.

If desired, garnish with lemon zest and sprinkle the teaspoon of sugar over the top.

Chill for 1 hour or longer. Cut into 20 squares. Cut each square in half diagonally to make 2 triangles. Makes 40 cookies. Store in an airtight container in the refrigerator with sheets of waxed paper in between layers of cookies.

*If your almond flour does not say "ultrafine" on the label, process in a food processor or blender to create a finer texture.

**These cookies are pictured with the pomegranate frosting, but a lemon frosting also may be used.

***I purchased the pomegranate seeds when they were on sale. I spread them in a single layer on a waxed paper lined pan and placed in the freezer. Once they were frozen, I transfered them to a storage bag so that I have them on hand to add to salads and other dishes like this one.

Notes: I served these at a tea party and they were a big hit. Guests and family liked the chewy texture of the lemon bars and the pretty color of the frosting. (My husband prefers the lemon frosting.)