Source: Betty Crocker's Cookie Book
Makes 25 servings.
Preparation time: 1 hour
Tips: Try lemon-coconut variation, see note (1)
Ingredients
Preparation
1 cup all purpose flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, optional
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 whole eggs
Powdered sugar, to sprinkle tops
Heat oven to 350 F degrees.
1. Mix flour, butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan 8x8x2 or 9x9x2 inches, building up 1/2-inch edge. Bake 20 minutes.
2. Beat remaining ingredients except powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over baked layer.
3. Bake 25 to 30 minutes or just until almost no indentation remains when touched lightly in center. Cool completely
4. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.
NOTES : 1) Variation: add 3/4 cup toasted coconut flakes finely ground in the blender. Mix fine coconut meal into flour. Proceed with recipe.
Lemon Squares
