| 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 |
ts |
Baking powder |
| 3 |
tb |
Lemon juice; strained |
|
|
Powdered sugar for sprinking |
INSTRUCTIONS
BASE
LEMON TOPPING
TO FINISH
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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