Ingredients

  • •1 cup butter ((1/2 lbs.) at room temperature
  • 1/2 cup powdered sugar
  • •2 tablespoons powdered sugar (for garnish)
  • •2 1/3 cups all-purpose flour
  • •2 cups granulated sugar
  • •1 teaspoon baking powder
  • •4 tablespoons Sorrento Lemon Olive Oil
  • •4 Large eggs

Directions

Preheat oven to 350 degrees F.  In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.  Press dough evenly into a buttered and floured baking pan (9×13 inch). bake until golden, about 20 minutes.  Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar with remaining 1/3 cup flour, baking powder, Sorrento Lemon EVOO, and eggs to blend. Pour onto hot crust.  Bake until lemon mixture is no longer runny in the center (cut to test), about 35-40 minutes. Remove from oven and dust with remaining 2 tbsp. powdered sugar.  Let cool completely in pan, then cut into 24 bars