135576 lovely lemon bar cookies Recipes

flour, butter, cold, powdered sugar, eggs, beaten (just whip them with a fork), white sugar, lemon juice, lemon zest (optional), salt, baking powder, flour

butter, flour, powdered sugar, microplaned or grated lemon, rind of, eggs, salt, flour, granulated sugar, fresh lemon juice , to taste, microplaned or grated lemon, rind of, powdered sugar, for top

m ashamed to admit it but i am a lemon bar snob. i m not proud of it. well, maybe the word snob is a bit harsh. let s just say that i have very strong preferences when it comes to lemon bars., i prefer a delicate, buttery crust with a slight snap to it. and the crust should never be more than half the overall height of the lemon bar. i don tsp want to chew endlessly on an overly thick and, inevitably, tough crust. or even worse, mash my way through the gummy mess of an underdone crust., i prefer a dominant lemon flavor untainted by the milkiness of cream , evaporated or condensed milk. it should be just tart enough to make my mouth pucker a teeny bit. don tsp get me wrong. a creamy lemon confection has its place in my dessert kingdom, but not in the form of lemon bars. sorry, milk, but tart is king., i prefer my lemon filling to be smooth and soft, but not runny. when the filling hits my tongue it should be luscious. overcooking the filling will turn the lemon bar into a sponge. no 1 wants to eat a lemon flavored sponge, least of all me., i prefer my lemon bars dusted with confectioners sugar. but not so heavily dusted that exhaling will shower the table (or your neighbor) with sugar., finally, i prefer to eat my lemon bars with a fork. that s not snobbish, is it

lemon bar mix, powdered sugar, tube red decorating gel, blueberries

lemon cake mix (dunkin hines is the best), eggs, butter, melted, lemon extract, lemon , zest of, icing sugar

lemon cake mix, rice krispies, butter, melted, egg, beaten, grated lemon , rind of

lemon peel, ginger, cinnamon, brown sugar, lemon , juice of, butter, molasses, crystallized ginger, almonds, chopped, flour, baking soda

lemon cake mix (regular size), crisp rice cereal, butter, melted, egg, lightly beaten, grated lemon peel

unsalted butter, lemon bar mix, eggs, flour, baking soda, salt, sugar, for rolling

special k bar cookies, sugar, peanut butter (creamy or crunchy), white corn syrup, maple flavoring, special k cereal (the large size), butterscotch chips, chocolate chips, add maple flavoring to taste -- as well as vanilla flavoring, mix above together and bring to a boil in pan allowing to boil for a couple minutes- stirring occassionally. gradually add special

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

cookie dough, flour, butter, softened, cornstarch, powdered sugar, fresh squeezed lemon juice, grated lemon peel, powdered sugar, butter, softened, fresh squeezed lemon juice, grated lemon peel, half-and-half, enough to make frosting spreadable, yellow food coloring, optional (it is pretty to tint the frosting a nice lemon-y color!)

cookie, land o lakes butter, softened, powdered sugar, egg, lemon extract, all-purpose flour, salt, coarse grain sugar, powdered sugar, land o lakes butter, softened, lemon juice, lemon extract, land o lakes fat free half and half

cookie, all purpose flour, powdered sugar, margarine or butter , softened, vanilla, egg, beaten, sugar, cornstarch, salt, lemon juice, margarine or butter, coconut or powdered sugar

lemon supreme cake mix (any brand ), rice krispies, grated lemon rind, lemon juice, melted margarine, egg, slightly beaten, chopped pecans

lemon cake mix, crisp rice cereal, butter, melted, egg, beaten, grated lemon peel

lemon cake mix, butter or margarine,melted, grated lemon peel, rice crispies, egg beaten

lemon cake mix, rice cereal, butter, melted, egg beaten, grated lemon peel