| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 48 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | c | Confectionary sugar |
| 1 | c | Butter |
| 1 | ts | Baking powder |
| 4 | Eggs | |
| 1/4 | c | Flour |
| 2 | c | Sugar |
| 1 | tb | Grated lemon peel |
| 6 | tb | Lemon juice |
INSTRUCTIONS
DOUGH FILLING From: Ellen@max.tiac.net (Ellen Savyon) Date: Fri, 29 Jul 1994 19:09:54 GMT Dough: Mix flour and sugar. Cut in butter until the mixture has the consistency of small peas. Work the dough with you rhands, and press in the bottom and 1 1/2" up the sides of a lightly greased 13x9x2" pan. Bake at 350 for 15 mins or until firm to the touch. Filling: Mix flour and baking powder and set aside. Beat the eggs until frothy. Stir in sugar, lemon peel, lemon juice, and flour mixture just until blended. Pour into the hot crust. Bake at 350 for 25 mins, or until set and the top is light brown. Cool in the pan on a rack. Cut into squares. Makes 48. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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