These tart little mouthfuls of sunshine are the best lemon cookies I've ever tried. Though delicate and a little hard to cut, they're worth the trouble.
2 1/4 cups flour, divided
1/2 cup powdered sugar
1 cup butter, softened
4 eggs, beaten
2 cups sugar
1/2 cup fresh lemon juice
2 tsp finely grated lemon peel
1/2 tsp baking powder
Mix together 2 cups of flour (reserving 1/4 cup for later) and the powdered sugar. Cut in the butter and mix until it resembles meal. Press into the bottom of a greased 13 x 9 baking dish. Bake in preheated 350 degree oven for 25 minutes.
While crust bakes, beat eggs, sugar, lemon juice and peel, until thick and foamy. Sprinkle in remaining 1/4 cup flour and baking powder. Beat.
Remove crust from oven and pour the lemon mixture over to cover. Bake 350 for another 25 minutes. Cool completely and cut into squares. May sprinkle with powdered sugar.
For an extra pretty touch, cut the cookies into pieces small enough to fit into mini-muffin cups. These freeze well once cut.