LEMON WALNUT BARS
Make and share this Lemon Walnut Bars recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 50m
Yield 16 bars
Number Of Ingredients 15
Steps:
- For crust: Position rack in center of oven and preheat to 350°F.
- Mix first 4 ingredients in a bowl, add butter and walnuts and cut in using fingertips until mixture forms coarse crumbs.
- Firmly press crumbs on bottom of 9-inch square baking pan.
- Bake crust until golden-brown, about 20 minutes.
- Cool while preparing filling.
- Maintain oven temperature.
- For filling: Whisk ¾ cup sugar, eggs and peel in medium bowl until light and fluffy.
- Whisk in lemon juice, flour and soda.
- Pour over crust.
- Bake until just set and edges are lightly-browned, about 12 minutes.
- Sprinkle chopped walnuts over.
- Cut into squares, sift icing sugar over, and top each square with a walnut half.
Nutrition Facts : Calories 157.8, Fat 7.1, SaturatedFat 3.1, Cholesterol 37.9, Sodium 71.5, Carbohydrate 22.4, Fiber 0.5, Sugar 15.5, Protein 2.2
LEMON DROP
This drink is made by the pitcher and is soooo good. I am such a lemon freak. Has a 4 hour chill time.
Provided by ratherbeswimmin
Categories Beverages
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Add the first 4 ingredients to a large pitcher (55 oz.).
- Stir to dissolve the sugar.
- Cover and chill for at least 4 hours.
- Moisten the rim of cocktail glasses with water or lemon juice; dip rim of glasses in granulated sugar.
- Chill glasses in freezer for 1 hour before ready to serve.
- Pour pitcher mixture into prepared glasses; garnish with a lemon slice or wedge.
- **LimeDrop--Substitute fresh lime juice for lemon juice; garnish with lime slices or wedges.
- Orange Drop--Substitute Absolut Mandarin for the plain vodka and 1/8 cup frozen orange juice concentrate (thawed) plus 1/2 cup water for the lemon juice; garnish with orange slice or wedge.
Nutrition Facts : Calories 260.7, Sodium 1.7, Carbohydrate 14.5, Fiber 0.1, Sugar 13.7, Protein 0.1
LEMON WALNUT DROPS
Number Of Ingredients 23
Steps:
- * "Also good with a pecan half on top, but I like walnuts best! Easy to make." Have Ready: 1. Turn on the oven to 375°.2. Lightly grease baking sheets with a paper towel dipped in shortening.3. Combine flour, baking powder, salt and ginger in the small mixer bowl. Stir with a spoon and set aside.4. Combine butter or margarine and sugars in the large mixer bowl. Beat on medium speed until well mixed, stopping the mixer and scraping the bowl several times. Add egg, lemon rind and juice. Beat on medium speed until well mixed, scraping the bowl several times.5. Add flour mixture. Beat on low speed until well mixed, scraping the bowl several times.6. Drop one level tablespoonful of dough at a time on the baking sheets, about 2 inches apart. Press a walnut half on top of each cookie.7. Bake about 12 minutes or until lightly browned around the edges. Lift with pancake turner to a wire rack to cool.8. Store in an airtight container in a cool place.
Nutrition Facts : Nutritional Facts Serves
CRANBERRY DROP COOKIES
Pam Baker of South Charleston, West Virginia cherishes this recipe from a favorite children's Christmas book. "My 22-year-old daughter bakes these cookies each Christmas," Pam relates.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in milk and lemon juice. Combine dry ingredients; add to creamed mixture and mix well. Stir in cranberries and nuts. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 160 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 100mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON ZUCCHINI DROPS
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. -Barbara Franklin, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts. , Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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