LEMON BARS

CRUST
112
cup butter or margarine softened
1 l/4 cups
sIfted
all-purpose flour
114cup
cOnfectlonerbs”Qai
LEMON FILLING
314
cup sugar
114
teaspoon baking powder
2
eggs
3 tablespoons freshly squeezed lemon juice
1 tablespoon
sIfted
all-purpose flour 2 teaspoons grated lemon
rind
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
112
cups granulated sugar, divided
1 teaspoon baking powder 1 egg
114
teaspoon salt 112 cup milk, divided
118
teaspoon nutmeg
112
teaspoon vanilla extract
112
cup butter
01
margarine. softened
114
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, 7-2 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
IO-
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
118
teaspoon salt
112
cup finely ground walnuts
112
cup butler softened
1-2
teaspoons milk,
If
necessary
112
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