Yield: 24 Cookies
| Measure | Ingredient |
|---|---|
| ¾ cup | Flour, All Purpose |
| ⅓ cup | Brown Sugar, Firmly Packed |
| ¼ cup | Butter Flavor Crisco |
| 1 tablespoon | Milk -=PLUS=- |
| 1½ teaspoon | Milk |
| 2 \N | Eggs |
| 1 cup | Sugar, Granulated |
| ½ teaspoon | Baking Powder |
| ¼ teaspoon | Salt |
| 2 teaspoons | Lemon Peel, Grated (opt) * |
| 2 tablespoons | Lemon Juice * |
| \N \N | Confectioners Sugar |
BASE
FILLING
Preparation Time: 20 Minutes Bake Time: 41 Minutes * Lime Variation: Lime juice and lime peel may be substituted for the lemon juice and peel.
1. Heat oven to 350 F.
2. For Base: Combine flour and brown sugar in small bowl at low speed of electric mixer. Add Butter Flavor Crisco. Mix until fine crumbs form. Sprinkle milk over crumbs. Mix until even crumbs form. Spread in ungreased 8x8x2 inch pan. Bake at 350 for 16 minutes.
3. For Filling: Combine eggs, granulated sugar, baking powder, salt, lemon peel and lemon juice in medium bowl at medium high speed of electric mixer. Beat 3 minutes until light and fluffy. Pour over hot crust. Return to oven. Bake 25 minutes, or until firm in center when touched. Cool. Cut into squares about 1½ x 1 ½ inches. Sift confectioners sugar over squares just before serving.
Makes 24 squares.
Source: Butter Flavor Crisco Cookie Collection, page 9. Shared by: David Knight