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White Chocolate Lime Bars
3/4 cup gold medal all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine -- softened
1/4 cup finely chopped pecans
1/4 teaspoon salt
1 egg yolk
1 cup sugar
1 tablespoon gold medal all-purpose flour
2 teaspoons grated lime peel
3 tablespoons lime juice
3 eggs
several drops green food color
WHITE CHOCOLATE GLAZE:
1/2 cup white baking chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 teaspoon hot water -- (1-2)
raspberries or maraschino cherries -- if desired
Heat oven to 350�F. Mix 3/4 cup flour, 1/4 cup sugar, the butter,
pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of
ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until
golden. Beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime
juice, 3 eggs and food color with electric mixer on medium speed
until slightly thickened. Pour over baked layer. Bake 25 to 30
minutes or just until no indentation remains when touched lightly in
center. Cool completely. Spread with White Chocolate Glaze.
Refrigerate 30 minutes.
For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store
covered in refrigerator up to 48 hours. White Chocolate Glaze: Heat
chips, butter and corn syrup over low heat, stirring constantly,
until smooth. Stir in water until spreadable.
Makes 3 dozen bars
Gold Medal Holiday Cookies |
