1 c flour
½ c butter
2 tbsp sugar
1 c sugar
5 tbsp flour
½ tbsp baking powder*
3 tbsp lemon juice
¼ c butter
1½ c powdered sugar
2 or 3 tsp lemon juice
Heat oven to 350°. Grease a round cake pan.
Mix the first 3 ingredients and press into a pan. Bake for 15 minutes.
Stir together the 1 c sugar, 5 tbsp flour, and baking powder. Thoroughly beat in the eggs. Stir in the 3 tbsp lemon juice. Pour on top and bake 25 minutes more.
Mix the butter and powdered sugar. Add enough lemon juice to make it a spreadable icing that still holds a shape instead of being drippy (if you add too much, just add more powdered sugar until it's not runny anymore). Spread it over the pan when cooled. I think these are best with only a very thin layer of icing on top.
*I forgot to add this and they came out fine anyway.
-Mrs. Charles Hamaker, The Cotton Country Collection, Junior League of Monroe, Louisiana, 1972
It seems I punctuate a lot of assignments with baked goods. It's reached the point that whoever's downstairs seems to start loitering in the kitchen vicinity whenever I come downstairs with my laptop and a sheaf of papers because they know I'm about to make something for while I'm working over whatever I have to do this time. Or perhaps it's been a long, trying week and I've decided I deserve a reward. Such is the case this week. In the span of three days, I had an essay, a test, and a presentation come up all at once. Therefore, lemony things!
|Butter is dairy. Dairy is calcium. Therefore, I'll get sturdy bones.|
I always wonder about the names of recipes like this. Does anyone ever say them out loud when asked "What are these?" Have you ever heard anyone say "Would you like a lemon love?" or "Peanut Butter Supreme, anyone?"
|Halfway into pressing out the dough, the baking pot was as happy as I felt.|
That said, these looked like they were going to be really good. The cookie dough was good enough to eat on its own, and the lemony stuff looked promising. I added in some anise extract that came from... somewhere... and it was ridiculously good. Although having found extracts I forgot I purchased and what I used them for, I think of Erma Bombeck who said "Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which ones I'm taking with me when I go." My parents have some in the house from five moves ago, and I'm sure I'll be no better.
The filling went on really nicely, but came out looking really desiccated.
|What's with things coming out of my kitchen looking dried out lately?|
Some of you may have noticed that I am in fact baking these in a saucepan. While I did have a cake pan I "borrowed" from my cousin and have used repeatedly for all manner of things that aren't cake, I accidentally left it at my parents' last time I visited. This is why you shouldn't buy pots with plastic handles, people!
|Nothing wrong with making your icing really thick--- and mixing it in another pot.|
Desiccated or not, icing on top makes almost everything not look so bad.
|Heck, it might even look good.|
And so, happy fall everyone! These are really good and you should try them.