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This is my favorite cookie, it's delicious all year long...
I found this recipe in a B&B recipe book that I don't have anymore.
All I remember is that the original recipe was from The Sugartree in Vermont.
I have added the raspberry preserve.
Lemon Raspberry Bars
2 sticks butter, softened
1/4 tsp salt
1/2 cup confectioners' sugar
2 cups flour
4 eggs, slightly beaten
1/2 cup raspberry preserve
1 Tbsp grated lemon peel
5 Tbsp lemon juice
2 cups sugar
1/4 cup flour
additional confectioners' sugar
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Preheat oven to 350.
Mix butter, salt, 1/2 cup confectioners' sugar
& 2 cups flour in a mixer or food processor
until a soft dough forms.
Press evenly into an ungreased 9 x 13 inch pan.
Pick with a fork so the dough will stay flat
Bake 15 to 20 minutes until golden.
In small saucepan, stir raspberry preserve over
low heat until melted, spread over baked crust.
Combine eggs, lemon peel, lemon juice,
sugar and 1/4 cup flour & beat until smooth.
Pour over baked crust spread with raspberry preserve.
Reduce oven to 325 & bake 25 minutes until firm.
Dust with confectioners sugar then cut into squares.
Printable Version
You can find more cookie recipes here.
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