Lemon Squares Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar, if desired
Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar with
spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches,
building up 1/2-inch edge. Bake 20 minutes.
Beat remaining ingredients except powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over baked layer. Bake 25 to 30 minutes or just until almost no indentation remains when touched lightly in center. Cool completely. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.
Lemon Tea Biscuits
Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)
TART LEMON GLAZE
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour and pecans. Cover and refrigerate about 1 hour or until firm.
Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on
lightly floured surface. Cut into 2-inch rounds. Place on ungreased cookie sheet. Bake 7 to 9 minutes or just until edges are starting to brown. Remove from cookie sheet to wire rack. Cool completely. Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of cookies. Brush tops with Tart Lemon Glaze.
TART LEMON GLAZE:
Mix all ingredients until smooth and spreadable.
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