2 c. flour

1 c. cold butter, cut into cubes

1/2 c. powdered sugar

 1/2 c. fresh lemon juice

2 t. lemon zest

2 c. granulated sugar

4 large eggs 

1/3 c. flour

1/2 t. baking powder

powdered sugar

Pre-heat oven to 350.   Line a 9 X 13 pan with parchment paper leaving leaving three inches to extend over the sides.  Measure 2 cups flour and 1/2 c. powdered sugar into food processor along with butter and pulse until completely blended.  Press firmly into bottom of prepared pan.  Bake about 25 minutes or until lightly  browned.

Whisk eggs until smooth.  Whisk in sugar, lemon juice and lemon zest  Stir together 1/3 c. flour and baking powder, then whisk into egg mixture.  Pour over hot crust; return to oven and bake until filling is set--about twenty five or thirty minutes. Completely cool on rack.  Lift from pan by parchment paper.  Cut into bars.   Dust with powdered sugar.    Makes 32 bars.  These freeze very well.  

Note:  I use extra large eggs.  If using smaller you might add an additional egg.

½ c. butter
1 t. baking powder
1 c. sugar
½ t. salt
1 egg
¼ c. lemon juice
1 egg yolk
Grated rind of 1 lemon
1 ½ c. sifted flour

Cream butter and sugar thoroughly. Beat egg and yolk slightly and stir into butter mixture.  Sift flour, baking powder and salt and add to batter alternately with lemon juice beating hard after each addition.  Mix in rind.  Drop by teaspoonfuls on greased cookie sheet and bake ten minutes in 350 degree oven.  Sprinkle with sugar.

¾ c. soft shortening
1 t. vanilla
1 c. brown sugar
1 c. sifted flour
½ c. white sugar
1 t. salt
1 egg
½ t. soda
¼ c. water
3 c. quick cooking oats

Beat shortening, sugars, egg , water and vanilla together until creamy.  Sift together dry ingredients and add to creamed mixture.  Stir in oats and blend well.  Drop by teaspoonfuls onto greased cookie sheets and bake in 350 degree oven 1 2 to 15 minutes.

1 cup shortening
3 eggs
1 cup peanut  butter
3 cups all purpose flour
1 cup sugar
2 tea. baking soda
1 cup packed brown sugar
¼ teas. salt

In a mixing bowl, cream shortening, peanut butter and sugars.  Add eggs one at a time, beating well after each addition.  Combine flour, baking soda and salt:  gradually add to creamed mixture.  Roll into 1 ½ inch balls and place 3 inch apart on un-greased baking sheets.  Flatten with a fork.  Bake at 375 degrees for 10 to 15 minutes or until bottoms are lightly browned.  Remove to wire racks to cool.  Yield about 4 dozen.

1 ½ cups pecan halves, toasted
1 teaspoon baking powder
2 ½ cups all-purpose flour
1 ¼ cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
Zest of 1 lemon

Heat oven to 350.  Finely chop half the pecans and leave the remaining ones in halves.  Set aside.

In an electric mixer fitted with a paddle attachment, combine baking powder, flour sugar and salt.  In a bowl, beat eggs, yolks, and vanilla.  Add to dry ingredients; mix on medium low until sticky dough is formed.  Stir in pecans, cranberries and zest.

Turn dough onto well floured board; sprinkle with flour and knead slightly.  Shape into 9 X 3 ½ inch logs.  Transfer to prepared baking sheet.  Bake until golden –15 to 30 minutes.  Let cool enough to handle.  Reduce oven temperature to 275.

On cutting board, cut logs on diagonal into ½ inch thick slices.  Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes.  Turn over.  Bake until slightly dry, about 20 minutes.  Cool on wire rack.  Store in airtight container.

Sift:
3 ½ cups all purpose flour
1 Tablespoon Baking Powder
Pinch of salt

Set Aside Dry Mixture

Melt 1 ½ sticks unsalted butter (cool)
Add 1 ½ cups sugar
1 Tablespoon Pure Vanilla
1 Tablespoon of Lemon Extract

Beat in one at a time 6 eggs

Fold in Flour Mixture

Cook for approximately one minute on a pizzelle maker

Cool on cooling rack and top with powdered sugar.  If you are going to freeze the cookies leave the powdered sugar off

Anise Pizzelle cookies: use recipe above only omit the lemon flavoring and add 2 teaspoons of anise flavoring

My Aunt Abbie Smith would make great quantities of these when she knew we were coming to visit—very memorable.

1 c. sugar
1 t. soda
1 c. brown sugar
1 t. baking powder
1 ½ c. vegetable shortening
1 t. salt
3 eggs
1 cup chopped pecans
4 c. sifted flour
1 t. vanilla

Melt shortening.  Stir in sugar while still warm.  Beat in whole eggs.  Sift flour, soda, baking powder and salt and stir into shortening mixture.  Add nuts and vanilla.  Shape into long rolls, wrap in waxed paper and store in refrigerator at least twelve hours.  Cut thin and bake on un-greased cookie sheets for 10 to 12 minutes in 375 degree oven.  Makes 12 dozen small cookies

½ lb. margarine or butter
1 t. salt
1 c. brown sugar
1 t. soda
1 c. sugar
1 ½ c. sifted flour
2 eggs
3 c. quick oats
1 t. vanilla
½ c. nuts

Cream shortening and sugars; add eggs and vanilla.  Beat well.  Sift dry ingredients.  Add with oats and nuts.  Mix well. Shape into four rolls.  Chill. Slice each roll into 12 pieces.  Flatten.  Bake 350 degrees 10 to 12 minutes.

This is a favorite at Florence’s house
2 ½ c. sugar
2 c. butter
2 eggs
4 c. sifted flour

Cream butter and sugar.  Add eggs, then flour.  Chill.  Roll very thin.  Cut into desired shapes.  Sprinkle with sugar and cinnamon.   Bake 350 degrees ten minutes.

Sift:
1 c. light brown sugar.

Mix thoroughly with:
4 c. sifted flour

Add and work in until a smooth dough is formed:
1 lb. softened butter

Turn onto a lightly floured surface and pat to ½” thickness. (If necessary chill for easier handling) Cut into desired shapes (I usually cut into 1” squares) and transfer to cookie sheets.  Bake at 325 degrees about 25 minutes or until delicately browned.