Ronnie's Notes
These are slightly tangy, slightly sweet cookies that are exceptionally tasty with tea.
Difficulty: Intermediate
Instructions
Preheat the oven to 350°F.
Combine the flour and confectioner’s sugar in a bowl.
Using your fingers, a pastry blender, or two knives, work the butter into the flour mixture until the ingredients resemble crumbs.
If you use a food processor, add the ingredients to the work bowl and pulse the ingredients 15–20 times, or until the mixture resembles coarse meal.
Press the crumbs onto the bottom of a 9”×13” baking pan.
Bake or until the dough has browned lightly.
Remove the dough from the oven.
Combine the eggs, sugar, lemon juice, flour, and baking powder in a bowl.
Beat the ingredients with a handheld or electric mixer set at moderate speed for 1– or until the mixture is creamy looking and uniformly colored.
Pour the mixture over the partially baked dough.
Bake 20– or until the surface has browned lightly.
Let the dessert cool in the pan.
Cut the cookies into bars with 5 cuts on the long side of the baking pan (making 6 strips) and 4 cuts on the short side (making 5 strips).
You can freeze these cookies for 6 months.
CIG to Cooking Basics Recipe Section 9, Page PAGE 20