Lemon-Lime Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
2/3 cup shortening
1 tablespoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
1 tablespoon lime juice
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon-Lime Frosting (below)
LEMON-LIME FROSTING
2 cups powdered sugar
2 tablespoons butter or margarine -- softened
1 teaspoon grated lime peel
1 tablespoon lemon juice
2 teaspoons water (2 to 3 teaspoons)
Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice, lime peel, lime juice and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, baking soda and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11 to minutes or until edges are golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Frost with Lemon-Lime Frosting.
Lemon-Lime Frosting:
Mix all ingredients until smooth and spreadable.
Linzer Torte Bars
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves
Heat oven to 375º. Mix all ingredients except preserves with spoon until crumbly. Press two thirds of crumbly mixture in ungreased square pan, 9 × 9 × 2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves.
Bake 20 to 25 minutes or until light golden brown. Cool completely. Cut into 8 rows by 6 rows bars.
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