Monday, November 2, 2009

Buttery almond cookies and lemon squares

The almond cookies reminded Brian of his mom's Christmas baking...
This recipe is from the Taste of Home Dec. Jan. 09/10 issue "Cookies and Bars"
Just a little note...the almond cookies don't seem like they are going to stay together because the dough is so fragile...but, don't despair ...they do!

They make ~ 4 dozen (you should see my freezer)!
  • 1 cup softened butter
  • 1 cup icing sugar divided
  • 2 cups all purpose flour
  • 1 tsp vanilla
  • 3/4 cup chopped almonds

Cream the butter and 1/2 cup icing sugar, add flour and vanilla and mix well. Stir in the almonds and shape into 1 inch balls.

Bake on an ungreased cookie sheet at 350 F for 15 minutes or until the bottoms are a light golden brown. Cool for a few minutes and roll them in remaining icing sugar... Enjoy!

Lemon coconut squares

This recipe makes and another 4 dozen.

  • 1-1/2 cups flour
  • 1/2 cup icing sugar
  • 3/4 cup cold butter
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 1 tsp baking powder
  • 3/4 cup flaked coconut

Combine flour and icing sugar;cut in butter until crumbly. Press into 13 by 9 baking dish and bake at 350 F for 15 minutes.

Beat eggs, sugar, lemon juice and and baking powder until combined. Pour over crust and sprinkle with coconut. Bake at 350 F for 20-25 minutes. Cool and cut into squares... Nummy little bites!!

No comments:

Post a Comment