Gingerbread Bars With Cream Cheese Icing (Photo from McCormick)

Bar cookies are usually the easiest and quickest holiday cookies. Mix, spread in the pan, bake. Add icing if you wish, and you’re done. No rolling out dough, cutting out shapes or anything else even remotely complicated.

This recipe, from McCormick, has an added bonus. The spices will make your home smell like the holidays.

And speaking of spices, McCormick says that whole spices have a shelf life of 3 to 4 years, ground spices 2 to 3 years, herbs 1 to 3 years and seasoning blends 1 to 2 years. Store them in tightly closed containers, and keep them away from heat, moisture and direct sunlight. Use your senses to determine if your herbs and spices are fresh: They should have unfaded colors and strong aromas.

Gingerbread Bars With Cream Cheese Icing

Yield: 27 bars

1 1/4 cups flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups sugar, divided
1 egg
1/3 cup molasses
3 tablespoons water
1 package (8 ounces) cream cheese, softened
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Line a 13×9-inch baking pan with foil. Spray foil with nonstick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt in medium bowl. Set aside.

2. Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.

3. Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.

4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over top. Cut into 27 bars. Store in refrigerator.

Per bar: 131 calories; 7g fat; 16g carbohydrates; 28mg cholesterol; 117mg sodium; no fiber; 1g protein.