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Makes about 15
Crust (see recipe)
4 cups sugar
1 1/4 cups sifted flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
10 eggs, beaten
3/4 cup fresh lemon juice (from about 4 lemons)
Zest of 1 lemon
Prepare crust, set aside.
In a large bowl combine sugar, flour, baking powder and salt. Mix gently. Add eggs gradually and beat until smooth. Add lemon juice and zest and mix.
Preheat oven to 325 degrees.
Pour lemon mixture over baked crust and set in preheated oven. Bake 1 hour or until edges just start to brown and center is firm. Remove from oven and cool completely.
Crust:
1 ½ cups (3 sticks) butter, room temperature
3 cups flour
1 cup powdered sugar
Preheat oven to 325 degrees.
In large bowl, combine crust ingredients. Mix until well combined using two knives.
Coat 13-by-9-inch baking pan with vegetable oil spray. Pat crust mixture onto bottom of pan. Bake in preheated oven 10 to 15 minutes or until crust just starts to turn color.
Makes 7 dozen
1 1/2 cups peanut butter
2/3 cup (1 1/3 sticks) butter, room temperature
1/4 cup packed brown sugar
3/4 cup granulated sugar
3 eggs
1/2 teaspoon vanilla extract
6 cups old-fashioned rolled oats
2 teaspoons baking soda
1 1/2 cups dried cranberries
1 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, cream peanut butter, butter and sugars. Beat in eggs and vanilla. In separate bowl, mix oats with baking soda. Mix oat mixture into peanut butter mixture, then stir in cranberries and chocolate chips.
Using a heaping tablespoon of dough, drop batter onto ungreased cookie sheets. You can place them close together, cookies do not spread. Bake in preheated oven 10 to 12 minutes or until cookies just start to brown. Remove to racks to cool.
Notes: These cookies can be made larger if desired. Adjust baking time accordingly. They also can be made smaller and pressed flat for a crispier cookie
There is no flour in this recipes
Crust (see recipe)
4 cups sugar
1 1/4 cups sifted flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
10 eggs, beaten
3/4 cup fresh lemon juice (from about 4 lemons)
Zest of 1 lemon
Prepare crust, set aside.
In a large bowl combine sugar, flour, baking powder and salt. Mix gently. Add eggs gradually and beat until smooth. Add lemon juice and zest and mix.
Preheat oven to 325 degrees.
Pour lemon mixture over baked crust and set in preheated oven. Bake 1 hour or until edges just start to brown and center is firm. Remove from oven and cool completely.
Crust:
1 ½ cups (3 sticks) butter, room temperature
3 cups flour
1 cup powdered sugar
Preheat oven to 325 degrees.
In large bowl, combine crust ingredients. Mix until well combined using two knives.
Coat 13-by-9-inch baking pan with vegetable oil spray. Pat crust mixture onto bottom of pan. Bake in preheated oven 10 to 15 minutes or until crust just starts to turn color.
Makes 7 dozen
1 1/2 cups peanut butter
2/3 cup (1 1/3 sticks) butter, room temperature
1/4 cup packed brown sugar
3/4 cup granulated sugar
3 eggs
1/2 teaspoon vanilla extract
6 cups old-fashioned rolled oats
2 teaspoons baking soda
1 1/2 cups dried cranberries
1 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, cream peanut butter, butter and sugars. Beat in eggs and vanilla. In separate bowl, mix oats with baking soda. Mix oat mixture into peanut butter mixture, then stir in cranberries and chocolate chips.
Using a heaping tablespoon of dough, drop batter onto ungreased cookie sheets. You can place them close together, cookies do not spread. Bake in preheated oven 10 to 12 minutes or until cookies just start to brown. Remove to racks to cool.
Notes: These cookies can be made larger if desired. Adjust baking time accordingly. They also can be made smaller and pressed flat for a crispier cookie
There is no flour in this recipes
