Bisquick Lemon Cookies With Almond Icing Recipes

BISQUICK LEMON SQUARES

Steps:

• Preheat oven 350 degrees fahrenheith.
• Mix the 1 cup Bisquick and 2 tablespoons powdered sugar, cut in the margarine.
• Press in an ungreased 8-inch square pan, and bake for 10 minutes until light brown.
• Mix together the 3/4 cup sugar, coconut, 1 tablespoon bisquick, eggs, 2 tablespoons lemon juice, lemon rind.
• Pour mixture over slightly cooled baked bisquick layer.
• Return to oven and bake another 25 minutes until set.
• Loosen edges from pan while warm. Cool completely.
• In a small mixing bowl, beat together 1/2 cup powdered sugar and 1 tablespoon lemon juice until smooth.
• Spread over baked mixture and allow to harden.
• Cut into 1 1/2 inch squares.

BISQUICK™ LEMON POUND CAKE

Steps:

• Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
• In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.

BISQUICK LEMON COOKIES WITH ALMOND ICING

Steps:

• Cookies: Mix first 4 ingredients. Roll out to 1/4 inch thickness and cut with a biscuit cutter (or your favorite cutter). Bake 400-425 for 8 minutes. When cool, ice with almond icing. Makes approximately 30 to 34 servings
• Icing: Mix last 4 ingredients, beat thoroughly and spread lightly on cookies. If you don't want to ice cookies be sure to smear on beaten eggs to make it look shiney. Sprinkle with sugar. If you don't like almond extract use vanilla, pepperment etc - your choice.