| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
c |
Confectionary sugar |
| 1 |
c |
Butter |
| 1 |
t |
Baking powder |
| 4 |
|
Eggs |
| 1/4 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
T |
Grated lemon peel |
| 6 |
T |
Lemon juice |
INSTRUCTIONS
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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