Gingerbread Bars

This time of year, we all love anything with spices. And the fragrance that permeates the house when something with spices is baking. These bars are lovely and dense, with a nice mixture of the spices we all know and love, but with the added surprise of some fresh ginger and fresh orange zest for an even more delectable bar. You're going to love these. And the cream cheese frosting adds the perfect final touch. Gayle's recipes never miss.

Gingerbread Bars
From :pastry studio

Ingredients:
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves           
1/8 teaspoon black pepper                                   
4 oz butter (8 tablespoons) at room temperature
3/4 cup brown sugar, packed
1/4 cup  granulated sugar                                             
1 egg, room temperature
1/4 cup molasses
2 teaspoons fresh ginger, grated
zest of 1/2 orange

For the frosting:
4 oz cream cheese, room temperature
1 1/2 oz (3 tablespoons) unsalted butter, room temperature
1/4 teaspoon vanilla
1/2 cup powdered sugar, sifted

Method:
Preheat oven to 350. Grease a 9” x 9” square baking pan.  Line the bottom with parchment, leaving an overhang on 2 sides.
Sift together the flour, baking soda, salt and spices.  In another bowl, cream the butter and both sugars until light and fluffy. Add the egg and beat until blended.  Mix in the molasses, grated ginger and orange zest. Add the flour gradually beating just until blended. You'll find the batter is quite thick, so use an offset spatula to spread the batter evenly in the prepared pan.
Bake until a tester inserted in the center comes out clean, about 22 - 24 minutes,

Cool on a wire rack for 15 minutes.  Lift the pastry out of the pan, peel the parchment and cool.

Beat cream cheese and butter until creamy. Add the vanilla and blend. Gradually add sifted powdered sugar and beat until smooth.  Frost the cooled bars. 

Store these bars in an airtight container in the refrigerator.  Bring to room temperature to serve.