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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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From a special holiday edition of the newspaper. Submitted by Dee Upton-Dunning, Olathe, KS Ingredients:
2 1/4 cups flour, divided |
1/2 cup powdered sugar |
1 tablespoon lime zest, plus |
1 teaspoon lime zest, divided |
1/4 teaspoon salt |
1 cup butter |
2 cups granulated sugar |
1 teaspoon baking powder |
4 eggs |
1/4 cup lime juice |
1 cup dried cranberries |
additional powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 13x9 inch baking pan with cooking spray.
3. Combine 2 c flour, 1/2 c powdered sugar, 1 T lime peel and salt in large bowl.
4. Cut in butter with pastry blender until mix forms coarse crumbs.
5. Press mixture evenly into baking pan.
6. Bake about 20 minutes or until golden brown.
7. Meanwhile combine remaining 1/4 c flour, granulated sugar, and baking powder in bowl and mix well.
8. Combine eggs and lime juice in separate bowl.
9. Add flour mixture to egg mixture and beat with electric mixer at medium speed until mix is well blended.
10. Stir in 1 t lime peel and the cranberries.
11. Pour over warm crust.
12. Bake about 20 minutes or until golden brown.
13. Cool completely in pan on wire rack.
14. Sprinkle with powdered sugar and chill 2 hours.
15. Cut into squares and serve chilled.
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