So far my list is half completed. I've made Chow Mein Noodle Cookies and Knock You Naked Brownies, which you can find on previous posts. The recipes I'd like to share with you today are Lemon Graham Squares and Roll Out Sugar Cookies. I first made the lemon squares last Christmas. I normally make lemon squares with a shortbread crust, so thought I'd see what this recipe was like. Hubby and I love lemon, so I knew they wouldn't be wasted. I have to say I prefer these to my original lemon bars. I find they taste tangier and the brown sugar in the crust add a deep, warm and comforting feel to them. These are super easy to make and taste amazing.
When Mr.B was 2, I had a vision in my head of the perfect Christmas, complete with us decorating sugar cookies, as a family. My vision didn't turn out the way I had wanted it too, but the cookies were divine. I've been making them every Christmas since. And the vision of the perfect Christmas is also improving with every passing year, now that Mr.B is getting older and more patient.
Queenie sat on the sidelines for these, and was the sprinkle Quality Control Girl, LOL.
I let Mr.B roll, cut out and decorate 1/3 of the dough. I kept the rest for me to roll and frost with a really great frosting I found on Cooking for your Family. It was a nice evening with the kids, who enjoyed sampling one of Mr.B's creations, before bed.
Rolled Sugar Cookies
Submitted by Maureen via Pillsbury
1 Cup sugar
1 Cup margarine or butter
3 TBS milk
1 tsp vanilla
3 cups all purpose flour
1 ½ tsp baking powder
½ tsp salt
Heat oven to 400°F. In a large bowl, combine sugar, margarine, milk, vanilla and egg; mix well. Stir in flour, baking powder and salt; mix well.
On lightly floured surface, roll out 1/3 of dough at a time to 1/8 in. thickness. Cut with cookie cutters. Place one inch apart on ungreased cookies sheet.
Bake 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets
Sugar Cookie Icing
Submitted by Kris, adapted from allrecipes
1 C powdered sugar
1 heaping, slightly overflowing T of milk
1 level T of light corn syrup
1/8 tsp of almond extract*
choice of food coloring
Mix all ingredients together well. Seperate in small bowls and tint with food coloring. If you're adding sprinkles to the cookies, add them quickly, before this icing hardens on the cookie. If the icing has sat, untouched, for a while, you may need to stir it to soften it up again. This recipe needs to be doubled in order to have enough to frost all the cookies from Maureen's recipe. I just divided it into different bowls to make all the different colors I wanted.
Lemon Graham Squares
Submitted by: ~Mommy2Jeremy&Tyler~
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
1 1/2 cups graham cracker crumbs (about 24 squares)
3/4 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter, melted
In a bowl, combine the milk and lemon juice; mix well and set aside. In another bowl, combine cracker crumbs, flour, brown sugar, baking powder and salt. Stir in butter until crumbly. Press half of the crumb mixture into a greased 9 inch square baking dish. Pour lemon mixture over crust; sprinkle with remaining crumbs. Bake at 375* for 20-25 minutes or until lightly browned. Cool completely before cutting into squares. (Makes 3 dozen)
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