Gingerbread Squares with Lemon-Cream Cheese Frosting

Combine first 5 ingredients. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating until well blended.

Add egg, beating until blended. Reduce speed to low; gradually add flour mixture, beating just until blended.

Add molasses and milk, beating just until blended.

Spread batter in a lightly greased 13- x 9-inch pan.

Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Spread with Lemon-Cream Cheese Frosting.

Cut into squares.

Garnish with grated lemon rind, if desired.

Cut each bar in half, forming 2 triangles if desired.

Note: Frosted bars may be stored in an airtight container in the refrigerator 5 to 7 days. If you decide to freeze these bars, do not frost them before freezing.

Add the frosting to partially thawed bars, and then cut into shapes.