1 cup butter or margarine, softened
1 cup all-purpose flour
1 cup white sugar
1 egg, beaten
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/3 cup milk
1 tablespoon butter, softened
1 egg, beaten
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch square pan.
In a large bowl, cream together the butter, sugar, egg, baking powder, baking soda, cinnamon and vanilla until smooth. Beat in the milk, lemon juice and lemon zest. Mix in the lemon zest and lemon zest.
To Make Crust: Beat the butter, egg and lemon zest into 1/4 cup of the flour mixture. Fold in the lemon zest and lemon zest mixture. Spread mixture onto bottom of prepared pan.
Bake in preheated oven for 30 minutes, or until golden brown. Cool completely before cutting into bars.
I needed to make something spicy so added a little more pepper. Some Chinese spices went amazingly well with the egg rolls. Even my husband thought the sauce was groovy.. He said it smelled somewhat fishy but he loved the egg rolls and was avoiding the restaurant altogether.
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