Cook Yourself Thin Book

Whether you serve them for dessert, with coffee, or just like having them around for a snack, cookies are always handy to have on hand. Lemon is such a refreshing flavor that we offer recipes for Lemon Whippersnappers and Tangy Lemon Bar Cookies. The Lemon Whippersnappers are made from a boxed lemon cake mix so they are very easy to prepare and only bake 10 to 15 minutes. The Tangy Lemon Bars take a little more time but they are worth it and they freeze well for future use.

LEMON WHIPPERSNAPPERS

This recipe is from an old church cookbook.

1 pkg (18.5-oz) lemon cake mix2 cups frozen whipped topping, thawed1 egg1/2 cup powdered sugar

Preheat oven to 350 degrees.

Combine the cake mix, whipped topping, and egg in a large bowl. When thoroughly combined, drop by teaspoonfuls into the powdered sugar. Roll each around to completely cover. Place on a cookie sheet. Flatten with a fork. Bake at 350 degrees for 10 to 15 minutes on greased cookie sheet.

TANGY LEMON BARS

This recipe is from an old church cookbook.

Crust:

2 cups all-purpose flour3/4 cup butter3/4 cup sugar

Glaze:

1 cup powdered sugar1 tbsp softened butter1 1/2 tbsp lemon juice1/2 tsp vanilla

Filling:

4 eggs2 cups sugar2 tsp grated lemon peel1/8 tsp salt1/4 cup lemon juice1/4 cup flour1 tsp baking powder

Preheat oven to 350 degrees.

In a 3-quart mixing bowl, combine all three crust ingredients. Mix at medium speed of an electric mixer, scraping sides of the bowl often until crumbs are fine. Pat the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350 degrees for 18 to 22 minutes or until light brown around the edges. In the same 3-quart bowl, combine the eggs, sugar, lemon peel, salt and lemon juice. Blend on medium speed 1 or 2 minutes. Add the flour and baking powder; blend well. Pour the filling onto the hot crumb crust. Return to the oven and bake another 23 to 25 minutes or until the top is golden brown. Glaze when the bars are completely cooled.

To make the glaze, combine all the ingredients in a 1 1/2-quart mixing bowl. Blend on medium speed of electric mixer about 2 minutes or until smooth. Spread over cooled filling.

Note: These bars freeze well.

Enjoy!