138
139
Desser ts
Desser ts
Yield: 48 cookies
Cookie Ingredients:
4 cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup shortening
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Icing Ingredients:
2 cups powdered sugar
1 teaspoon vanilla
2-4 tablespoons milk
⅔ cup crushed lemon candies
Directions:
1. In large mixing bowl, sift together
flour, baking powder and salt; set
aside.
2. In separate bowl, using electric
mixer on low speed, cream
together shortening, butter, sugar,
eggs and vanilla.
3. Gradually add flour mixture
to butter mixture and mix until
combined.
4. Divide dough into 4 equal parts.
5. Wrap each piece of dough in
plastic wrap and refrigerate for 1
hour, or overnight.
6. When you are ready to bake,
remove 1 piece of dough from
refrigerator.
7. Allow dough to come to room
temperature.
8. Roll out dough between two pieces
of plastic wrap, into ⅛-inch thick
disk.
9. Transfer dough to floured surface
and cut out cookies using cookie
cutter.
10. Bake cookies directly in liner pan
at 300°F for 12-14 minutes.
11. Allow cookies to rest in liner pan
before transferring to cooling rack.
12. Roll together remaining dough and
repeat steps 8-11.
Icing Directions:
1. In large bowl, mix powdered
sugar, vanilla and milk in batches
until spreadable.
2. Place cooled cookies on baking
rack and stand over a large piece
of wax paper.
3. Pour icing evenly over cookies and
top with lemon candies.
4. Repeat with remaining cookies.
Tip: Your cooking rack also doubles as
a cooling rack.
Lemon Bomb Cookies
Golden Ginger Nut Lemon Bars
Serves: 8-10
2 cups all-purpose flour
½ cup powdered sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup cold butter
½ cup golden raisins
1½ cups white chocolate chips
1 cup coarsely ground almonds,
divided
3 tablespoons finely chopped
crystallized ginger
10 ounces lemon curd
Lemon Curd Ingredients:
½ cup fresh lemon juice
1 tablespoon grated lemon zest
½ cup sugar
2 eggs
½ cup unsalted butter, cubed
Lemon Curd Directions:
1. In 2-quart saucepan, combine
lemon juice, lemon zest, sugar,
eggs and butter.
2. Cook over medium-low heat until
thick enough to hold marks from
whisk and first bubble appears
on surface.
Ginger Bar Directions:
1. Prepare lemon curd and set
aside.
2. Combine flour, sugar, baking
soda and salt in a large bowl; cut
in butter with a pastry blender
until crumbly.
3. Toss in half the almonds.
4. Reserve 1 cup flour mixture.
5. Press remaining flour mixture
onto bottom of 8x8-inch silicone
baking pan and press evenly.
6. Place Extender Ring on base.
7. Place pan on 1-inch rack.
8. Bake at 350˚F for 15-18 minutes
or until lightly browned.
9. Remove from oven.
10. Spread lemon curd over crust,
leaving ¼-inch border.
11. Mix raisins, almonds and ginger
with reserved flour mixture and
sprinkle evenly over the top.
12. Bake additional 12-15 minutes,
or until lightly browned.
13. Open dome and remove
promptly when time is
completed.
14. Allow to cool slightly and cut
into squares.
Tip: Make lemon curd ahead of time
and store up to one week.
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