Recipies for baking in 4-H

Lemon Melt-Aways
Watch video tips and tricks Original recipe makes  4 dozen Change Servings*  3/4 cup   butter, softened 
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 * Grandma’s Lemon Meringue Pie
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 * How to Juice a Lemon
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 * Creamy Lemon Chicken
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 * Baked Lemon Chicken with Mushroom Sauce
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 * Gingerbread Cake with Lemon Glaze
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 * Lemon Berry Tartlets
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 * The Best Lemon Bars
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 * Lemon Square Bars
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 * Easy Lemon Cookies
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 * Sugar and Sweeteners
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 * Battle of the Butter: Salted vs. Unsalted
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 * Measuring All-Purpose Flour
 *   1/3 cup   confectioners' sugar
 *   1 tablespoon   lemon juice
 *   1 teaspoon   lemon zest
 *   1 1/4 cups   all-purpose flour
 *   1/2 cup   cornstarch
 *  <p class="fl-ing" itemprop="ingredients" style="margin-top:0px;margin-bottom:4px;outline:0px;width:175px;float:left;color:rgb(0,0,0);"> 3/4 cup   confectioners' sugar
 * <span class="checkbox-formatted" style="outline:0px;float:left;height:23px;width:25px;display:inline-block;"> <p class="fl-ing" itemprop="ingredients" style="margin-top:0px;margin-bottom:4px;outline:0px;width:175px;float:left;color:rgb(0,0,0);"> 1/4 cup   butter, softened
 * <span class="checkbox-formatted" style="outline:0px;float:left;height:23px;width:25px;display:inline-block;"> <p class="fl-ing" itemprop="ingredients" style="margin-top:0px;margin-bottom:4px;outline:0px;width:175px;float:left;color:rgb(0,0,0);"> 1 teaspoon   lemon juice
 * <span class="checkbox-formatted" style="outline:0px;float:left;height:23px;width:25px;display:inline-block;"> <p class="fl-ing" itemprop="ingredients" style="margin-top:0px;margin-bottom:4px;outline:0px;width:175px;float:left;color:rgb(0,0,0);"> 1 teaspoon   lemon zest

Directions
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 * 1) <span class="plaincharacterwrap break" style="outline:0px;word-wrap:break-word;overflow:hidden;line-height:17px;color:rgb(78,78,79);">In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
 * 2) <span class="plaincharacterwrap break" style="outline:0px;word-wrap:break-word;overflow:hidden;line-height:17px;color:rgb(78,78,79);">Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
 * 3) <span class="plaincharacterwrap break" style="outline:0px;word-wrap:break-word;overflow:hidden;line-height:17px;color:rgb(78,78,79);">Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
 * 4) <span class="plaincharacterwrap break" style="outline:0px;word-wrap:break-word;overflow:hidden;line-height:17px;color:rgb(78,78,79);">In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

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