CHEF JEFF — ONE BYTE AT A TIME: Lemon Mardi Gras SquaresHere is the last of three holiday cookie recipes from the Pillsbury Bake-Off.
By: Herald Staff Report,
Here is the last of three holiday cookie recipes from the Pillsbury Bake-Off.
Lemon Mardi Gras Squares
1½ cups flour
½ teaspoon salt
¼ teaspoon baking powder
3 eggs, separated
1 cup confectioners’ sugar
½ cup butter or margarine
1 cup granulated sugar
1/3 cup lemon juice
2 tablespoons grated lemon zest
½ cup chopped pecans
½ teaspoon vanilla
1 tablespoon cream or milk plus more as needed
1 cup confectioners” sugar
Grease a 9-by-13-inch pan. Heat oven to 400 degrees.
Sift flour with salt and baking powder. Set aside. Beat egg whites until soft mounds form. Gradually add confectioners’ sugar, beating until stiff peaks form. Set aside. Beat butter and granulated sugar until light and fluffy. Beat in egg yolks one at a time. Add dry ingredients alternately with lemon juice, beating well after each addition. Stir in zest and pecans. Fold in egg whites gently but thoroughly. Pour batter into pan, and bake 25 to 30 minutes.
For glaze, stir vanilla and 1 tablespoon cream into confectioners’ sugar, adding up to 1 tablespoon more cream for spreading consistency. Spread on still-warm bars. Cut when cool.
Yield: 24 bars.
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