4 eggs
1 teaspoon vanilla extract
1 cup lemon juice
2 cups sliced almonds
1/2 cup brown sugar
1 teaspoon lemon zest
1 teaspoon brown sugar
1 teaspoon boiling water
1 (8 ounce) can evaporated milk
Beat eggs and juice in medium bowl. Stir in brown sugar and lemon zest.
Beat lemon zest into egg mixture; pour mixture into 9x13 inch baking pan or small plastic glass jars or container.
Meanwhile, mix brown sugar, lemon zest and remaining lemon juice in small bowl. Stir in boiling water.
Gently shape dough into thickest part possible. Place in refrigerator to chill.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Roll into balls; place on ungreased cookie sheets.
Bake with wooden toothpicks or metal tongs for 8 to 10 minutes in the preheated oven, or until slightly golden brown. Serve warm.
I made these for valentines day. I misread the directions and didn't separate the wet ingredients and baked both cookies and bars in the oven at the same time. There were about 12 cookies and 12 bars. I think I'll try to make them again, but don't write this review yet another time. :(
I agree, but I ricin' baked cookies instead of puffy little disk. Tasted fine. Decided to go with a larger baking dish, forgot the recipe and used the whipped cream to make "crumbly little cakes" instead. These are softer on the inside than the photo shows and really weren't that bad at all, I just wish I could think of a better way to phrase this. Thanks! :)
⭐ ⭐ ⭐ ⭐ ⭐