Friday, January 28, 2011

Dainty Lemon Shortbread Bars- Perfect Winter Snack

At work one morning, I walked in to find a beautifully presented tin of lemon bars in the conference room.  Every person who came in to try one would leave, exclaiming that it was the "BEST thingggg they had ever put in their mouth!"... or something equally as convincing. 

Sister Baking Day!

Dainty Cakes, featured in out Holiday Display! (Left platter, center)

This was a few weeks ago, while my parents were still in town for the holidays.  So, I decided to try my hand at making some of these "dainty cakes" that my boss' wife is known for.  She sent me the recipe when she realized that I wasn't able to try the (conventional flour) lemon bars that my boss had brought in to work that day.  

Now, I'm proud to share the GLUTEN FREE version of the recipe!

Here goes:

Mrs. H's Dainty Cakes!

1 C Butter
3/4 C Powdered Sugar

photo credit-
  1. Knead together until well blended, then throw on lightly floured board until dough shows “cracks”.   
  2. Press firmly into a 9x9 or 7x11 pan.  Poke solidly with a for all over.  
  3.  Bake 45 minutes in 300 degree oven. Should be lightly browned.  
  4. Remove and allow to cool slightly before spreading the dainty cake topping over the shortbread
Dainty Cake Topping
1 Cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Baking Powder (NOT Baking Soda)
1 Cup chopped nuts (walnuts or pecans)
1/2 Cup Shredded Coconut
2 Tablespoons Gluten Free Flour

  1. Mix all ingredients together and spread over warm shortbread.   
  2. Bake at 350 degrees for 20 minutes or until topping looks dry.   
  3. Let it cool

Lemon Glaze
1 Cup Powdered Sugar
1 to 2 Tablespoons of lemon juice
grated rind of lemon ( a “smidgen”)

  1. Mix together until smooth.  Add a tiny amount of butter to smooth and make the glaze easier to manage.  
  2. Drizzle over Dainty Cakes and cut into 1 to 1 1/2 inch squares!

ENJOY!!!  These sold out SO quickly.  They became an INSTANT holiday classic in my house. 

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