| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
New, Text, Import |
30 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, softened |
| 1/4 |
c |
Honey, warmed |
| 1 |
ts |
Pure Vanilla Extract |
| 2 |
ts |
Lemon Zest, grated |
| 1 3/4 |
c |
Pastry Flour |
|
|
Big Pinch Salt |
| 1 |
lg |
Egg |
| 1/4 |
c |
Buttermilk |
|
|
Big Pinch Salt |
| 1/2 |
c |
Honey, warmed |
| 3 |
tb |
Molasses |
| 1 |
ts |
Pure Vanilla Extract |
| 3 |
tb |
Pastry Flour (Whole Wheat Preferably) |
| 1 |
tb |
Baking Soda |
| 1 |
c |
Walnuts <<Or>>, coarsely chopped |
| 1 |
c |
Pine Nuts, lightly toasted |
| 1 |
c |
Shredded Unsweetened Coconut |
INSTRUCTIONS
SHORTBREAD BASE
TOPPING
Mix ingredients for shortbread base and spread evenly in a buttered 8x12
inch baking pan. Bake in a preheated 325 degrees oven 15 minutes. Remove.
Mix all of topping ingredients together except the coconut to make a
batter. Pour over partially baked shortbread and sprinkle coconut over
evenly. Bake for 25 minutes more or until top is lightly browned. Cook
slightly and cut into bars or squares while still warm. Serve warm or at
room temperature.
Yield: approximately 30 cookies
Posted to MC-Recipe Digest V1 #324
Recipe by: COOKING RIGHT SHOW #CR9708
From: Bill Spalding <billspa@icanect.net>
Date: Sun, 1 Dec 1996 04:23:05 -0500 (EST)
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