Tangy lime and sweet powdered sugar create a light, delectable flavor combination in this citrusy dessert. This recipe is excerpted from Best of Country Cookies (Reiman Publications, 1999), a cookbook featuring more than 250 cookie recipes collected from the “Cookie of All Cookies” contest.
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Submitted by Terry Ann Moore, Oaklyn, New Jersey
Folks always seem to enjoy this variation on the popular lemon bars. Lime juice adds fresh flavor while nuts add some crunch. They’re especially refreshing during the warm summer months.
1 cup butter or margarine, melted
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 cup ground almonds
2 cups sugar
1/3 cup lime juice
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon grated lime peel
1 to 2 drops green food coloring, optional
1/2 cup sliced almonds
In a mixing bowl, combine the first four ingredients; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 13-15 minutes or just until edges are lightly browned. Meanwhile, in a mixing bowl, combine eggs, sugar, lime juice, flour, baking powder, lime peel and food coloring if desired; beat until frothy. Pour over hot crust. Sprinkle with almonds. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners’ sugar. Cut into squares. Yield: 4 dozen.
This excerpt has been reprinted with permission from Best of Country Cookies, published by Reiman Publications, 1999. Buy this book from our store: Best of Country Cookies.
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