Last week, I went to my sister's house to watch the closing ceremonies of the Olympics. Whenever there's a family get together, one only has to tell one person, and then word spreads like wildfire and suddenly my whole family shows up, usually with tons of food. My sister-in-law, Marianne, (who is an amazing cook), made these and I instantly knew I wanted the recipe. They're SO delicious and light and buttery! Thanx Mare!!!
"Hi, Joe, here is the recipe. My girlfriend, Michelle Cullen Fimiani, who I went to grade school and high school with, gave me this recipe. Towards the end of my pregnancy with Kim, I kept waking up around 5:00 am and couldn't fall back to sleep. So I'd bake these and then take them into work (I figured if I was getting fat, everyone else might as well join me!). Today, Michelle does professional baking for private parties and business functions. I'm glad you enjoyed them - sometimes it's good to pull the cobwebs off an oldie!"
2 sticks softened butter
1 1/2 cups sugar
4 eggs
2 cups sifted flour
1 Tbsp. lemon juice
Cream butter and sugar. Add eggs, one at a time. Add flour and lemon juice. Beat until smooth. Spread into a greased jelly roll pan, approximately 10 1/4 X 15 1/2. (I use Pam for baking to grease the pan).
Section off into approximately 20 - 24 squares (take a knife through the raw batter and draw the squares). Place about a tsp. of preserves or jam or even pie filling in the center of the square. Do Not Press into the center -- the cake will bake around the filling.
Bake at 350 for 30 minutes or until golden brown at the edges.
Remove, place on cooling rack and slice once again where original sections were drawn. When cool, sprinkle with 10X sugar.
1 comment:
Made these today - actually quite easy! And soooo YUMMY! I made half with our homemade concord grape jam (we have 1 grape vine!) and the fest with store-bought strawberry jam. Although I did not make any high altitude adjustments, I cut back 1/4 cup on the sugar for the batter, but was pretty generous dusting with powdered sugar. We like the crunchy edges (and corners!) the best. Thanks for sharing Muchelle's recipe you got from Marianne! Love those friend-to-friend connections! That's where we get our best recipes. :)
Post a Comment