 |
Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 24 |
|
This recipe is from Bill's mother, and is one of his favorites. Ingredients:
2 eggs |
1 cup light brown sugar |
1 teaspoon vanilla extract |
3 tablespoons flour |
1/4 teaspoon salt |
1 teaspoon baking powder |
3 1/2 ounces flaked coconut |
1 cup coarsely chopped walnuts or 1 cup pecans |
1/2 cup butter, softened |
1/2 cup light brown sugar |
1 cup sifted flour |
Directions:
1. Heat oven to 350°F.
2. Cookie Crust: In a small bowl, cream butter and sugar. In a separate bowl, combine flour, salt, baking powder. Add to butter/sugar mixture. (The original directions specify that the butter and sugar should be creamed together with a wooden spoon, by hand; and the flour mixture should also be worked in by hand. I don't do that - I use my Kitchenaid mixer).
3. Pat into bottom of a 13 x 9 pan. Bake 10 minutes or until golden. Cool on wire rack.
4. Filling: In a small bowl, beat eggs until light with an electric mixer. Gradually beat in sugar. Add vanilla, flour, salt, and baking powder; beating just until combined.
5. Stir in coconut and nuts.
6. Spread evenly over cooled crust.
7. Bake 25 minutes or until golden and firm to the touch. Cool slightly. Cut into bars while still warm.
|
|