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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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A hint of lavender and lemon peel in the crust make these treats a favorite. Judith Hilinski, Cuyahoga Falls, Ohio Ingredients:
3/4 cup butter, softened |
1/2 cup confectioners' sugar |
2 cups king arthur unbleached all-purpose flour |
1/2 cup ground almonds |
2 teaspoons dried lavender flowers |
2 teaspoons grated lemon peel |
topping: |
1-3/4 cups sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
4 eggs |
1/3 cup lemon juice |
confectioners' sugar |
Directions:
1. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon peel; beat until crumbly. Pat into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes or until edges are golden brown.
2. Meanwhile, in a another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Bake at 350° for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar.
3. Refrigerate leftovers. Yield: 2 dozen.
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