Lemon Butter Snowbars Recipes

LEMON BUTTER BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
• Combine all filling ingredients except powdered sugar in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set.
• Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

SNOW DUSTED LEMON BARS

Steps:

• Heat oven to 350°F.
• Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake 15-20 minutes or until edges are lightly browned.
• Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Pour filling over hot, partially baked crust. Continue baking 18-20 minutes or until filling is set. Sprinkle with powdered sugar. Cool completely. Cut into bars. Garnish with grated lemon zest, if desired.

LEMON SNOWBALLS COOKIE

Steps:

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. , Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). , Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar.

LEMON BUTTER COOKIES

Steps:

• Heat the oven to 350 F.
• Line a baking sheet with parchment paper or grease the pan lightly.
• In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Blend thoroughly with a spoon or whisk. Set aside.
• In a large mixing bowl with an electric mixer, cream the butter and granulated sugar until light and fluffy, about 4 to 5 minutes.
• Beat the egg and lemon zest into the creamed mixture, and then add the lemon juice.
• Gradually stir the flour mixture into the first mixture until well blended.
• Fold in the chopped walnuts.
• With floured hands, shape the dough into small balls and arrange on the prepared baking sheet about 2 inches apart. The cookies will spread just slightly.
• Bake the lemon cookies for about 12 to 16 minutes, or until the cookies are lightly browned on the bottoms.
• Remove the cookies from the baking sheet to a rack and let them cool.
• Using a mesh sieve or sifter, sprinkle the cooled cookies with confectioners' sugar.

LEMON-BUTTER SNOWBARS

Steps:

• For crust, combine 1 1/3 cups flour, 1/4 cup sugar, and 1/2 cup butter. Beat at low speed, 2 to 3 minutes.
• Press on bottom of ungreased 8 inch square baking pan.
• Bake at 350 degrees for 15 to 20 minutes.
• For filling, combine 3/4 cup sugar, eggs, 2 tbsps. flour, baking powder and lemon juice. Beat at low speed 1 to 2 minutes.
• Pour over hot crust.
• Continue baking for 18 to 20 minutes or until filling is set.
• Sprinkle with powdered sugar; cool.
• Cut into bars.

LEMON SNOWBARS

Steps:

• Preheat oven to 350. Line an 8 inch square pan with foil, making sure to fold up and over the sides.
• Mix together 1st 3 ingredients to form a crust. It may be a bit crumbly. Press down with fingers tips pressing the edges slightly up.
• Bake at 350 for 10 to 15 mins or until lightly browned
• Prepare filling using the rest of the ingredients, mix well. Pour over slightly baked crust. Bake 18 to 20 mins or until set. Sprinkle with powdered sugar.
• let cool. Lift from pan using extra foil that is folded over pan. cut to desired sizes

LEMON-BUTTER SNOWBARS

Steps:

• Preheat oven to 350'F.
• In mixing bowl, combine all crust ingredients. Mix on low speed until blended, and will stick together when pressed.
• Pat crust into a greased (I use Pam) 8" square pan. Build up the sides about 1/2" around pan. Bake near the center of the oven for 12-14 minutes or until edges turn lightly browned.
• Meanwhile, prepare filling by whisking all filling ingredients together. When crust is ready, pour the filling over it while still hot, and return to the oven for about 20 minutes or until set. I run a sharp knife all around the edges before it cools off, it loosens it up.
• Dust with confectioner's sugar, and let cool completely. Cut into squares. You may want to dust them again...I do!

LEMON-BUTTER SNOWBARS

Steps:

• 1. Heat oven to 350 degrees. In the bowl of an electric mixer combine the crust ingredients and mix at low speed until blended. Pat into ungreased 8-inch square baking pan. Bake near center of oven for 15 to 20 minutes or until brown on edges. 2. Meanwhile, prepare filling: Beat the eggs with the sugar, flour, baking powder and lemon juice. Pour filling over partially baked crust. Return to oven for 19 to 20 minutes or until set. Sprinkle with confectioners' sugar. Cool completely before serving. Per serving: 147 calories (39 percent from fat), 6.5 g fat (4 g saturated fat, 2 g monounsaturated), 2 g protein, 42 mg cholesterol, 0 fiber, 75 mg sodium.

LEMON BUTTER SNOWBARS

Steps:

• Combine and mix crust ingredients. Press into ungreased 8" baking pan.Bake 350 for 15-20 minutes or until brown on edges. Meanwhile, prepare filling by mixing all ingredients (except confectioners' sugar) together in mixer. Pour filling over baked crust and return to oven for 18-20 minutes or until set. Sprinkle with confectioner's sugar. Cool