Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Courtesy of Pillsbury.com
So Easy Lemon Bars
NGREDIENTS  | 1 | roll (16.5 oz) Pillsbury® refrigerated sugar cookies | | 4 | eggs, slightly beaten | | 1 1/2 | cups granulated sugar | | 2 | tablespoons all-purpose flour | | 2 | tablespoons butter or margarine, softened | | 2 | tablespoons grated lemon peel (2 medium) | | 1/3 | cup fresh lemon juice (2 medium) | | 1 | to 2 tablespoons powdered sugar |
DIRECTIONS | 1. | Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until light golden brown. | | 2. | In large bowl, beat eggs with wire whisk or fork until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over warm crust. | | 3. | Bake 20 to 30 minutes longer or until edges are light golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar. With knife dipped in hot water, cut into 6 rows by 6 rows. |
Both courtesy of Pillsbury.com
Lemon ricotta cookies with lemon glaze
Ingredients - 2 1/2 cups all-purpose flour
- 1 teaspoon baking
 powder - 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
Glaze: - 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Directions Preheat the oven to 375 degrees F. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Courtesy of Giada De Laurentiis
Zucchini and Orange-Zest Muffins 1/2 cup softened butter 1 cup sugar Zest of one orange 2 eggs 1 tsp. vanilla 1 cup grated zucchini 1/2 cup small diced drained canned pineapple 1 1/2 cups flour 1 tsp. baking soda 1/4 tsp. baking powder 1 tsp. course salt Preheat oven to 375 degrees. Fit a 12 cup muffin tin with paper liners.
With a whisk or fork, cream butter, sugar and zest until fluffy. Set aside. Whisk together eggs and vanilla, and then slowly incorporate into butter mixture until well combined. Mix in zucchini and pineapple. In a separate bowl, mix flour, baking soda, baking powder and salt, then fold into the
wet ingredients. Fill muffin cups halfway. Bake for 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Makes 12. Courtesy of Glamour magazine.
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