The Barefoot Contessa's Lemon Bars

Today's the first day of Spring, and in honor of that (despite the snow and horrible rain) I made some lemon bars.  Nothing screams Spring like lemon bars!  I tried this recipe, and of course it was amazing.  The key is fresh lemon.  They don't really set properly if there isn't fresh lemon.


Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt

Filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice (it took about 6 regular sized lemons)
1 cup flour
Confectioners' sugar, for dusting.

Preheat oven to 350*

For the crust, mix together the butter, sugar, and salt.  Add in the flour mixture.  Gently mix until combined.  Press the crust into the bottom of a greased 9x13 pan.  Bake the crust for 15 to 20 minutes, until very lightly browned.  Let cool on a wire rack.  Leave the oven on. 

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.  Pour over the crust and bake for 30-35 minutes, until the filling is set.  Let cool to room temperature.

Sprinkle with confectioners' sugar and cut into triangles or squares.  

White Chocolate and Cranberry Cookies

I have had this recipe on my phone for over a month.  This is one that would be awesome to make around Valentine's Day, but really, anytime.  I have some still stashed in my freezer, and they are yummy!

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon vanilla
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 375* and grease cookie sheets.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.  Beat in the egg and the vanilla.  Combine the flour and baking soda; stir into the sugar mixture.  Mix in the white chocolate chips and cranberries.  Drop by heaping spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven.  For best results, take them out while they are still doughy.  Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.