Lemon Bars and Snickerdoodles

It seems I am terrible at remembering to take pictures during the cooking, so this entry will be more like the recipe book.  Recipe and "after" picture.

Lemon Bars

I have loved lemon bars ever since I can remember, and my mom always made the best.  If you like it super lemon-ey, then add some lemon extract or some powdered lemon juice.  Otherwise it will never set up.  Ok, here we go!

Ingredients:
(crust)
- 1 c. flour
- 1/4 c. powdered sugar
- 1/2 c. (1 stick) butter, softened
(filling)
- 2 eggs
- 1 c. sugar
- 2 1/2 Tbsp flour
- 1/2 tsp baking powder
- 1/4 c. lemon juice

Preheat oven to 350 degrees.  Blend together the crust ingredients.  I like to use a pastry blender, or just a fork...sometimes my bare hands work best.  Press into an 8"x8" baking pan, and bake for 15 minutes.

When that comes out of the oven, remember to leave the oven ON.  Beat the 2 eggs really well then add the sugar (gradually), flour, baking powder, and lemon juice.  Just mix gently, no need to whip the crap out of it.  Pour over the crust and bake for 24 minutes.  NOT 20, like I did (the filling didn't quite set).  24 minutes is the actual accurate timing on this.  Cool before cutting and sprinkle with powdered sugar.  For perfectly cut lemon bars, refridgerate and cut with a very sharp knife.

Yummy, lemon goodness!

Snickerdoodles:

Snickerdoodles are my all-time favorite cookie.  If you think you have had snickerdoodles, and they came from a store, you have not had snickerdoodles.  My recipe comes from the 1978 printing of Betty Crocker's Cooky Book, a tried and true recipe stand-by.

Ingredients:

- 1/2 c. shortening

- 1/2 c. butter, softened

- 1 1/2 c. sugar

- 2 eggs

- 2 3/4 c. flour

- 2 tsp cream of tartar

- 1 tsp baking soda

- 1/4 tsp salt

(separate)

- 2 Tbsp sugar

- 2 tsp cinnamon

Heat oven to 400 degrees.  Mix shortening, butter, 1 1/2 c. sugar, and eggs thoroughly (I like to blend the fat and sugar together before adding the eggs).  Sift together flour, cream of tartar, baking soda, and salt, then stir into the "wet" mixture.  If you do not have a sifter, that's ok.  Just make sure the "dry" ingredients are blended together before mixing into the "wet".  Shape dough into 1" balls (I do 1 1/2").  Roll in mixture of 2 Tbps sugar and 2 tsp cinnamon.  Place 2" apart on ungreased baking sheet.  Bake 8-10 min.  (For 1" balls, bake 8 min.  For 2" balls, bake 10.  These cookies puff up at first, then flatten out.

Mmm.  Nice with a glass of milk.

I will try to remember to take pictures while I am cooking, but until then...Happy Eating!