My Life Scripture

Philippians 4:4-7 (ESV English Standard Version) Holy Bible
Rejoice in the Lord always; again I will say, Rejoice. Let the reasonableness be known to everyone. The Lord is at hand; do not be anxious about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all understanding, will guard your hearts and your minds through Christ Jesus.

Monday, November 28, 2011

Cookie Recipe Swap!

I participated in a Christmas Cookie Recipe Swap recently on the Cricut Message Board.  The Swap was sponsored by AmyS.  She is grouping, sorting, and mailing even as I type!  I really appreciate all the hard work she is doing to make this Swap successful!

This is my recipe, "Louise Richie's Cookies".  It is a lemon bar cookie that is delicious!  Louise Richie was a friend of my older sister.  I never met Louise, but I have made her cookies many times!  Cut the cookies into small bars.  The cookies are very rich and the lemon flavor is intense!
LOUISE RICHIE’S COOKIES (Lemon Bars)
Crust:
½ cup softened butter                                    2 tsp water
2 Tbsp sugar                                                   2 tsp vanilla
1 egg                                                                 2 cups all-purpose flour
¼ tsp salt
Preheat oven to 325 degrees.  Spray a 9x12-inch jelly roll pan with vegetable oil.  Mix all ingredients until well blended.  Press mixture into pan and bake for 5 minutes.
Filling:
¼ cup softened butter                                     2 tsp vanilla
2 cups packed brown sugar                           1 cup shredded coconut
3 eggs                                                                1 Tbsp lemon juice (fresh)
2 tsp all-purpose flour                                    1 cup chopped pecans
¼ tsp salt
Mix all ingredients until well blended.  Pour over baked layer in jelly roll pan.  Bake for 35 minutes at 325 degrees.
Icing:
½ box sifted powdered sugar                         evaporated milk to mix
juice of 1 lemon
Mix until smooth.  Spread over warm baked cookies with a pastry brush to form a glaze.  Cut into small squares while warm.  Let cool in pan.
To store, layer the cookies in an airtight container with wax paper between layers.  Store in refrigerator.  Be sure to cut into squares while warm.  The crust becomes hard, especially when refrigerated.

1 comment:

Rose said...

These look delicious! I can't wait to get my copy.

Californiarose