| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
c |
Butter or pareve margarine (frozen or very cold) |
| 2 |
c |
Confectioners sugar |
| 3 |
tb |
Milk |
| 2 |
tb |
Butter or pareve margarine melted |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Almond extract |
| 2 |
c |
Walnuts |
| 1 |
lb |
Brown sugar |
| 1/4 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CRUST
ICING
FILLING
Preheat oven to 350. Grease a 12X 18 or 10 X 15 inch jelly roll pan.
Combine flour and sugar for crust in food processor fitted with metal
blade. Cut the butter into one tablespoon pieces. Add to dry ingredients in
food processor. Process about 15 seconds until well blended. Pour into
jelly roll pan and press crumbs into pan to make a crust. Bake for 12-18
minutes or until crust just begins to brown.
Prepare icing by placing confectioners sugar in food processor fitted with
metal blade. Combine milk, melted butter, lemon juice and almond extract.
With the food processor running, pour liquid ingredients into processor
bowl. Stop machine, scrape sides and bottom of bowl and process again
briefly. Put icing in small bowl and set aside.
Without cleaning food processor bowl, place the walnuts in processor fitted
with metal blade. Process to a medium sized chop. Add remaining
ingredients and process to blend well. Spread walnut mixture over baked
shortbread crust. Bake 17-20 minutes (the top will be quite brown.) Allow
cookies to cool 15-20 minutes. Pour on icing and spread thin. If icing
forms crust on top before it is used just stir crust into icing and use.
Allow cookies to cool before cutting.
Posted to JEWISH-FOOD digest V96 #83
Date: Sun, 24 Nov 1996 09:57:43 -0500 (EST)
From: Gary Wind MD <gwind@CapAccess.org>
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”