TREFOIL COOKIE RECIPES

Steps:

• Preheat oven to 325° and line a baking sheet with parchment paper. In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. Add flour and salt and beat until combined. If dough is still crumbly, press together with your hands into a cohesive dough.  Wrap in plastic wrap and refrigerate for 30 minutes.  On a floured surface, roll dough out into an 8"-x-8" square, about ½” thick.  Use a bench knife to guide edges of dough into a neat square shape.  Cut dough into 2” squares and place on prepared pan. Brush cookies with egg wash, then sprinkle cookies with coarse sugar and bake until lightly golden and set, 18 to 20 minutes.

Steps:

• Preheat oven to 350 degrees. While oven is preheating crush the cookies into fine crumbs. If you have a food processor you can just do it in there or if not put the cookies in a bag and smash them with a mallet or a rolling pin. You’ll need two cups of cookie crumbs, which you can get from about a sleeve and a half of the cookies.
• Once you have the cookie crumbs melt your butter and add it to the crumbs until all combined. Place the cookies in an 8x8 dish and press until it makes a crust. Put in the oven and blind bake for 15 minutes.
• While your crust is in the oven zest and juice your lemons. In a mixing bowl add your eggs, flour, baking powder, lemon zest and juice, and sugar. Mix until all combined and pour into dish.
• Place the dish back in the oven and bake for 30 minutes. Remove and let cool completely before placing in the fridge to let set for about 2 hours. Cut into squares, dust with powdered sugar, and serve.