| 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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