LEMON BARS
C R U S T
cup butter or margarine softened
1
cups
all-purpose flour
LEMON FILLING
cup sugar
teaspoon baking powder
3 tablespoons freshly squeezed lemon juice
1 tablespoon
all-purpose flour
2
teaspoons grated lemon
Preheat oven to 350% In a small mixing bowl, combine butter, flour. and confectioner’s sugar. Mix on Speed 2
until ingredients are moistened Turn to Speed 5 and mix for 2 minutes, until mixture has a crumbly texture. Press
mixture into an ungreased 8 x 8 x Pinch square baking pan. Bake crust for 15-20 minutes until lighly browned.
While crust is baking, prepare LEMON FILLING. in a large mixing bowl, combine sugar, eggs, flour, baking
powder, lemon juice, and lemon rind. Blend on Speed 3 for l-2 minutes. Scrape sides of bowl as necessary. Pour
filling over partially baked crust and bake for an additional 15-20 minutes. Cool in pan on a wire rack.
YIELD:
16
COOKIES
SUGAR COOKIES
2 cups sifted all-purpose flour
1
cups granulated sugar, divided
1 teaspoon baking powder
1 egg
teaspoon salt
112 cup milk, divided
teaspoon nutmeg
teaspoon vanilla extract
cup butter 01 margarine. softened
teaspoon lemon extract
Sift flour, baking powder, salt, baking soda, and nutmeg onto a sheet of waxed paper. in a large mixing bowl,
cream butter and 1 cup sugar on Speed 7 until light in color. Add egg and continue beating for 1 minute. Scrape
sides of bow/ as necessary. Turn to Speed2, add flour mixture, 2 tablespoons milk, vanitta extract, and lemon
extract. When ingredients ate moistened, turn to Speed 5 and beat until welt-blended,
minutes. Scrape sides
of bowl as necessary Cover bowl and refrigerate dough until easy to handle.
Preheat
oven
to
375°F.
Grease
cookie sheet. Remove dough from refrigerator. Roll out dough on
a
lightly floured
board. for crisp cook/es, roll to l/8-inch thickness. For chewy cook/es, roll dough to l/6-inch thickness. Cut with
floured cookie cutter. P/ace on prepared cookie sheet. Brush with milk andsprinkle lightly with sugar. Bake for
12 minutes or until edges are light brown. Remove from cookie sheet and cool on wire racks.
YIELD:
5
DOZEN COOKIES
WALNUT CRESCENTS
1 cup sifted all-purpose flour
1 teaspoon vaniIla extract
teaspoon salt
cup finely ground walnuts
cup butler softened
teaspoons milk, necessary
cup granulated sugar
1 cup confectioners sugar
Preheat oven to 300°F Sift flour
and salt
onto a sheet
of waxed
paper.
Combine
butter, sugar, and vanilla extract in
a large mixing bowi Cream on Speed 7 for 1 minute. Add walnuts and mix until well blended. Add millk, if
necessary. Using /eve/ teaspoons of dough, roll into crescent shapes and place on ungreased cookie sheet. Bake
for 20-25 minutes. Remove from cookie sheet and roll in confectioners’ sugar Cool on wire tacks.
YIELD.
4
DOZENCOOKIES
14
