June: dairy month. Did we discuss this recently? Those dairy cows drink a bathtub full of water each day just to keep you in ‘moo juice’ so thank a dairy producer and think twice before sticking your nose up at the smell! They’re making milk with that smell! 😀
This recipe is something I’ve been dreaming of and then I googled it and my dreams were shattered. Not really, but I was happy to see there are other recipes out there. Just Call Me Maria had an excellent and easy to follow recipe. I threw in an extra handful of oatmeal (mainly to fool myself) but you don’t have to.
If you WANT homemade cookie dough, go for it! I needed something faster for a dish to pass and was feeling a bit lazy. There, I said it, I felt a little lazy in the kitchen…..**sigh** The condensed milk gives these a nice texture, less heavy than cream cheese and very lemony.
- 1/2 cup cold butter
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1 egg
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 2 teaspoons lemon zest
- 1/4 cup lemon juice (about 2 lemons)
- Preheat oven to 350 degrees. Spray the bottom and sides of an 8-inch square pan with non stick spray.
- In a large bowl cut the cold butter into the cookie mix with a fork or pastry blender.
- Stir in the egg until the mixture is crumbly.
- Press half of the dough into the bottom of the greased pan and bake it in the oven for 15 minutes.
- In a small bowl mix the sweetened condensed milk, lemon zest, and lemon juice until thick and combined.
- Spread lemon mixture over baked crust and evenly crumble remaining dough on the top.
- Bake another 25 minutes or until the top is golden brown. Let cool and refrigerate for 30 minutes or until set. Cut into bars and store in the refrigerator.