LEMON BLONDIES

I came up with this one, when one of the ladies at our church commented that everyone kept bringing chocolate desserts to the functions, and she wished there were a good lemon cookie to munch on...

My husband & kids love these.

(I think they taste sort of like Froot Loops)

Preheat oven to 350* F

In large bowl, with electric mixer - beat together first 5 ingredients until well blended.

In smaller bowl, blend next 4 ingredients.

Gradually add dry ingredients to the larger bowl,

keep stirring until batter resembles pie crust dough. (Mixture will be hard to stir-

if you think you've added too much flour, the mix is just right it shouldn't be wet to the touch.)

Take a nice sized amount,

(I use an ice cream scoop)

and roll into balls...then roll the dough balls

around in the powdered sugar and gently shake off the excess.

Place on ungreased cookie sheets and bake for 10-11 minutes only. (Depending on your oven's heating)

DO NOT LET TOPS BROWN!

Let cookies sit on cookie sheet for 3-5 minutes before removing to wire rack or foil.

NOTE: These cookies are best eaten AFTER

an hour or so of cooling time.

Cover your cooled cookies with plastic wrap, and they'll stay soft, fresh & tasty for days!

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