Chewy Lemon Snowdrop Cookies

Chewy Lemon Snowdrop Cookies (from Kim Routsong)

Notes: These were sooooo good! The perfect chewy lemon cookie.

1 3/4 c. unbleached all-purpose flour
pinch of salt
8 tbsp unsalted butter

zest of 2 lemons
2/3 cup granulated sugar
1/4 cup agave nectar or honey
1 teaspoon baking soda
2 tablespoons lemon juice
about 1 cup powdered sugar, for coating

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour and salt.  Set aside.

2. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides.

3. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients.

4. Roll the dough into balls, one inch in diameter. Bake for 10-15 minutes. Let cool for a few minutes on the cookie sheets , and then toss in powdered sugar to coat

Lemon Cupcakes with Lemon Frosting

Cupcakes
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1/2 cup butter, melted
2/3 cup water
3 eggs, beaten
2 tablespoons grated lemon peel
Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
2 to 3 tablespoons fresh lemon juice

1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.
3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.

Lemon Bars

Lemon Bars

Preheat oven to 350.

1 pkg. Lemon Cake Mix
3 eggs
1/3 c. crisco
1/2 c. sugar
1/2 t. baking powder
1/4 t. salt
2 t. grated lemon peel
1/4 c. lemon juice

Combine 1 egg, crisco, and cake mix until crumbly. Reserve 1 cup.

Pat remaining mixture lightly in ungreased 13x9x2 ban.

Bake at 350 for 15 minutes until light brown.

Beat remaining 2 eggs, sugar, baking powder, lemon peel and lemon juice with beater until light and foamy. Pour over crust. Sprinkle with reserved crumb mixture. Bake at 350 for 15 mins or until light brown. Sprinkle with powdered sugar.