Cranberry-Lime Squares the Editors of Publications International, Ltd.
Makes 35 squares
|2-1/4||cups all-purpose flour, divided|
|1/2||cup powdered sugar|
|1||tablespoon plus 1 teaspoon grated lime peel|
|1||cup (2 sticks) unsalted butter|
|2||cups granulated sugar|
|1||teaspoon baking powder|
|1/4||cup lime juice (about 1-1/2 limes)|
|1||cup dried cranberries|
|Additional powdered sugar|
- Preheat oven to 350°F. Grease 13X9-inch baking pan. Combine 2 cups flour, powdered sugar, 1 tablespoon lime peel and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture forms coarse crumbs. Press mixture evenly into baking pan. Bake 18 to 20 minutes or until golden brown.
- Meanwhile, combine remaining 1/4 cup flour, granulated sugar and baking powder. In separate bowl, combine eggs and lime juice. Add flour mixture to egg mixture beating well on medium speed of electric mixer. Stir in remaining lime zest and cranberries. Pour over warm crust; bake 20 to 25 minutes until golden brown and set. Cool completely on wire rack. Sprinkle with powdered sugar; chill for two hours. Cut into squares. Serve chilled.
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