Shortbread cookies

Meltaways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

From landeeseelandeedo.com

Lemon curd

2-3 lemons
1 cup sugar
2 eggs
1 egg yolk
1/2 stick (1/4c) butter cut into 4 pieces

Set up an ice bath by putting a medium bowl in a larger bowl filled with ice water. Set fine mesh sieve strainer over the top of the smaller bowl and set aside.
Finely grate enough zest from lemons to measure 1 Tbs and squeeze enough juice to measure 1/2 cup.
Combine zest and sugar in bowl and blend thoroughly with fingers.
Whisk together sugar and eggs in metal bowl. Set bowl over sauce pan of simmering water and whisk until sugar has dissolved, about 1 min. Add lemon juice and continue whisking until thick and smooth and an instant thermometer reads 160 degrees. About 5-7 min.
Add butter and whisk until well combined. Remove from heat and strain into prepared bowl. Let mixture cool completely then transfer to air tight container and refrigerate over night. Will keep for about 1 week. Covered and chilled.

Bavarian Dessert

1 stick butter
1 cup chopped pecans
1 cup flour
1 8 0z. pkg. cream cheese (softened to room temp)
1 cup powdered sugar
12 oz. cool whip
1 large box chocolate instant pudding

Melt butter and mix with 3/4 cup nuts and flour. pat into 9x13 pan and bake 15 min. at 350 degrees. let cool.

Mix cream cheese, powdered sugar, and 1 cup cool whip. Spread on the cooled crust.

Make the pudding as directed on the box and spread over the cream cheese layer.

Top with left over cool whip. Sprinkle on the left over pecans.

Lemon Poppy seed pancakes

pickycook.com

2 cups unbleached ap (all-purpose) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
pinch of salt
1/3 cup poppy seeds
zest of 4 lemons
2 cups buttermilk
2 large eggs, lightly beaten
2 tablespoons butter, melted

butter, to serve (and for pan)

To make the pancakes combine the flour, sugar, baking powder, baking soda, salt in a large bowl. In another bowl the buttermilk, eggs, butter, lemon zest and poppy seeds. Add the wet to the dry. Stir all the ingredients until they are just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix.