Lemon Bars
2 C flour
1/2 C powdered sugar
2 sticks butter
Mix thoroughly and pat into bottom of foil-lined (use the Silpat liners) 9x13 inch pan. Bake in 350 F oven until pale brown. Then mix:
3 C sugar
Juice and grated rind of three lemons
6 tablespoons flour
6 eggs, beaten
1/4 teaspoon salt.
Combine and pour over crust. Return to oven and bake for an additional 40 minutes or until center is set. Remove from oven and sprinkle with powdered sugar. Cool, then cut into squares. (I always add more lemon, because I like the squares really lemony.)
3/4 cup white sugar
3/4 cup brown sugar
3/4 cup softened butter or margarine
1 egg
1 tsp. baking soda
1 tsp. vanilla
1 pinch salt
2-3/4 cups flour
6 oz. pecans, crushed
10 oz. milk chocolate chips
Directions: Cream sugars with butter, preferably by fork. Add egg, soda, vanilla, and salt and stir well. Add flour and blend; dough will be quite dry. Stir in pecans and chocolate chips. Press tightly into patties aproximately 3/4-inch thick and form round using thumb and pointer finger in circuler mold. Place on greased cookie sheet or stone and bake at 375°F for 12-13 minutes. Don't overcook! The cookies will be soft inside and are best if made larger in size.
Yield: 12 to 15 servings
Restaurant type cookies, best if made large.