Lemon Fingers
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These are gobbled up super fast every time I make them. I generally double the batch and make it in a 9x13 dish. See below directions for variations to make the gluten and dairy free.
- Ready In:
- 1hr
- Serves:
- Units:
ingredients
- 1 cup flour
- 1⁄2 cup butter, softened
- 1⁄4 cup powdered sugar
- 2 large eggs
- 1 cup granulated sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 tablespoons lemon juice
directions
- Preheat oven to 350. Sift flour and powdered sugar into a 9 x 9 baking dish. Cream in the butter thoroughly. Pat out this crust to cover the bottom of the dish. Bake at 350 for 20 minutes.
- Beat remaining ingredients together for 3 minutes (until light and fluffy). Pour over hot crust. Bake another 25 minutes or until no imprint remains when touched in center. Cool and cut into squares. Makes 16 cookies.
- To make this gluten free, substitute your favorite wheat free flour. I recently made this with Brown Rice Flour and it was very well received. To make this dairy free choose a non-dairy margarine. I used Flieschman's unsalted and it really worked well.
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RECIPE MADE WITH LOVE BY
@Ruth K - Psuedo Chef
Contributor
@Ruth K - Psuedo Chef
Contributor
"These are gobbled up super fast every time I make them. I generally double the batch and make it in a 9x13 dish. See below directions for variations to make the gluten and dairy free."
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These are gobbled up super fast every time I make them. I generally double the batch and make it in a 9x13 dish. See below directions for variations to make the gluten and dairy free.
