GINGER BARS WITH LEMON ICING

1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
1 egg
1/3 cup molasses
3 tablespoons water
FOR THE LEMON ICING:
1 (8-ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 Tbsp. lemon juice
1 teaspoon lemon extract

Heat oven to 350 degrees F. Line a 13-by-9-inch baking pan with foil. Spray foil with no-stick cooking spray. Mix flour, baking soda, salt and spices; set aside.

Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg. Gradually stir in flour mixture. Add molasses and water; mix until just blended. Spread in prepared pan.

Beat cream cheese in large bowl with mixer until smooth. Stir in confectioners' sugar, lemon juice and extract until smooth. Using 1/2 cup of the icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through batter. Refrigerate remaining icing.

Bake 30 minutes or until gingerbread begins to pull away from edges. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil.

Spread refrigerated icing over gingerbread. Serve.

Makes 27 bars
Source: McCormick