CRUST:
Cream together 1 cup butter and 1/2 cup powdered sugar. Add ½ tsp salt and 2 cups flour. Mix until you have a nice, firm dough.
Pat into a greased 9 x 13 glass dish. Bake at 350 for about 18 minutes. Meanwhile make the filling.
FILLING:
Mix 4 slightly beaten eggs, 2 cups sugar, ½ tsp baking powder, ¼ cup flour, ¼ cup lemon juice, and grated rind of one lemon (I didn’t have a lemon on hand so I omitted this step and it still turned out fabulous).
Bake at 350 for 20-25 minutes. Sprinkle with powdered sugar, cool and enjoy!
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These peanut butter cookies are to die for!! I just had to share it will all of you, I found it at elise.com, link is listed below. Very easy to make. Recipe said cook for 9-11 minutes at 375 degrees, I left them in for a couple minutes longer, until the tops of the cookies started to get a little color. They are scrumptious, think I will eat another.
Ingredients
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Method
1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen cookies.
For chewier cookies, bake at 300°F for 15 minutes.
Source
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Ingredients:
- 1/2 cup butter or margarine, melted
- 1 cup flour
- 1-1/4 cup flaked coconut
- 1/4 cup packed brown sugar
- 1 cup slivered almonds
In a bowl, mix the above ingredients together, press lightly into a greased 13 x 9 inch baking pan. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half; press half into the same baking pan.
Next…….combine
More Ingredients:
- 1 pkg. (3.4 oz) of instant vanilla pudding mix
- 1 pkg. (3.4 oz) of instant coconut pudding mix
- 2 2/3 cup cold milk
Fold in 2 cups whipped topping ( I use heavy cream, powdered sugar, and vanilla)
Spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. (It tastes better the longer it sits). And enjoy!!
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