| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
30 |
Servings |
INGREDIENTS
| 1 |
c |
Butter, softened |
| 1/2 |
c |
Powdered sugar, sifted |
| 2 |
c |
All-Purpose Flour |
| 1/3 |
c |
Potato flour |
| 3 |
|
Lemons, peel finely grated |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1/2 |
c |
All-Purpose flour, sifted |
| 3/4 |
t |
Baking powder |
| 3 |
T |
Lemon juice, strained |
|
|
Powdered sugar for sprinking |
INSTRUCTIONS
To make base, beat butter and powdered sugar together in a large bowl
until creamy. Sift all-purpose flour and potato flour into bowl; mix
into butter to form a soft dough. Spread evenly in base of an
ungreased 13" x 9" baking pan. Cover surface with plastic wrap; rub
with the back of a spoon to smooth. Remove plastic wrap; prick well.
Chill 30 minutes. Meanwhile, preheat oven to 350 degrees (175 C). Bake
about 15 minutes or until lightly browned. Remove from oven and set
aside. To make topping, put lemon peel, sugar and eggs in a
medium-size bowl. Beat together until smooth and creamy. Sift flour
and baking powder into bowl; fold into egg mixture. Stir in lemon
juice. Pour Lemon Topping over base; return to oven 25 minutes or
until very lightly browned. Cool in pan. When cool, cut in 30 bars.
Sprinkle powdered sugar evenly over top. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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