Lemon Square, Cocoa Square and Rum Balls

Lemon Squares (can be doubled for 9x13 pan)

1 cup flour
1/2 cup butter (melted)
1/4 cup powdered sugar

Mix ingredients in bowl until crumbly. Pat into 8x8 inch baking pan. Bake for 20 minutes at 350F. Meanwhile beat together:

2 eggs
1 cup granulated sugar
1/2 tsp baking powder
2-1/2 tbsp fresh lemon juice
dash of salt

Pour over baked crust and return to oven for 20-25 minutes at same temperature. Sprinkle with powdered sugar, cool and cut.

Chocolate-Almond Shortbread Squares (can be doubled for 9x13 pan)

1-1/4 cups AP flour
1/4 cup granulated sugar
1/8 tsp salt
1 Tbsp unsweetened cocoa powder
1/2 cup unsalted butter, softened
4 ounces bittersweet chocolate
2 Tbsp heavy cream
1/2 cup chopped almonds

Preheat over to 350F and grease an 8x8 pan.

Shortbread: whisk together flour, sugar, salt and cocoa powder. Add butter and mix well until crumbly. Press into pan firmly. Bake 35-45 minutes, or until lightly browned.

Melt chocolate and stir in heavy cream. Spread mixture over shortbread. Sprinkle with almonds. Bake for 15-25 minutes until almonds appear toasted. Cool before cutting.

Rum Balls

2 cups vanilla wafers, crushed
2 cups powdered sugar
2 cups chopped walnuts
4 Tbsp dry cocoa
4 Tbsp Light Karo Syrup
1/2 cup dark rum

Mix together, cover and chill for 1 hour, then roll into balls and set on wax paper to dry somewhat. For adults only.

bon appetit