From Pat Malley
- 1 cup butter - softened
- ½ cup icing sugar
- 2 cups & 5 tbsp. flour
- 4 eggs
- 2 cups sugar
- ½ cup lemon juice
- 1 tsp. baking powder
Preheat oven to 350°F.
Mix butter icing sugar and 2 cups of the flour and spread on the bottom of a 9x13 pan. Bake for 20 minutes.
Beat together eggs, sugar, lemon juice, baking powder and the rest of the flour. Pour oven crust and then continue to bake for 25 minutes.
Once cool sprinkle with icing sugar.
You'll also love
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.