| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cookies, Desserts | 48 | Bars | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 3/4 | c | Sugar |
| 1/2 | c | Butter |
| 1 | c | Finely chopped macadamias, hazelnuts or pecans |
| 1 1/4 | c | Sugar |
| 2 | Beaten eggs | |
| 2 | tb | Milk |
| 1 | ts | Finely shredded orange peel |
| 1 | ts | Vanilla |
| 1 | c | Finely chopped cranberries |
| 1/2 | c | Coconut |
INSTRUCTIONS
Crust: In a medium mixing bowl, stir together flour and 3/4 c sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 c of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 F oven for 10-15 minutes or until crust is light brown around edges. Topping: Combine the 1 1/4 c sugar, eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries, and coconut. Bake in the 350 F oven for 30 minutes more or until golden. Cool slightly in the pan on a wire rack. Cut into 24 bars; cut bars in half diagonally while warm. Cool completely. Per cookie: 88 cal, 4 g fat (2 g sat), 14 mg chol, 23 mg sod, 1 g pro. Reprinted from Better Homes and Gardens Magazine, November 1996. Posted to MM-Recipes Digest V3 #316 Date: Mon, 18 Nov 1996 14:45:58 -0800 From: Julie Bertholf <jewel1@ix.netcom.com>
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