| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | St. Louis | Post2 | 12 | servings |
INGREDIENTS
| 1/4 | c | Unsalted butter – (1/2 stick); softened |
| 2 | tb | Granulated sugar |
| 1 | lg | Egg yolk |
| 1 3/4 | ts | Vanilla; divided |
| 3/4 | c | All-purpose flour; plus |
| 1 1/2 | tb | All-purpose flour; divided |
| 1 1/2 | c | Chopped pecans or walnuts |
| 1 | c | Flaked or shredded sweetened coconut |
| 2 | Whole Large eggs | |
| 1 | c | Light brown sugar; (packed) |
| 1/4 | ts | Baking powder |
| 1/8 | ts | Salt |
| === FOR ICING === | ||
| 2 | tb | Unsalted butter |
| 2/3 | c | Powdered sugar |
| 2 | ts | Freshly squeezed lemon juice |
| 1/2 | ts | Vanilla |
INSTRUCTIONS
Have all ingredients at room temperature. Preheat oven to 350 degrees. Line a 7- by 11-inch or similar 2-quart rectangular baking pan with aluminum foil, allowing it to overhang the two narrow ends of the pan by about 2 inches. Using an electric mixer, beat together butter, granulated sugar, 1 egg yolk and 1/4 teaspoon vanilla. Stir in 3/4 cup flour; knead until smoothly incorporated. Firmly press dough into the pan to form a smooth, even layer. Bake for 10 minutes; set aside. Spread nuts and coconut in a baking pan and toast in oven, stirring occasionally, 7 to 10 minutes or until coconut is very lightly browned. Set aside. Meanwhile, beat together until well-blended whole eggs, brown sugar, 1 1/2 tablespoons flour, baking powder, salt and 1 1/2 teaspoons vanilla. Stir the coconut-nut mixture into the egg mixture. Spread mixture evenly over the dough. Bake on middle oven rack for 20 to 25 minutes, or until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet. Transfer the pan to a wire rack; let cool slightly. While bars are still warm, prepare icing: Mix together butter, powdered sugar, lemon juice and vanilla. If necessary, stir in enough water to make a spreadable consistency. Spread icing over top of bars. Let stand until thoroughly cool and the icing sets. Using the overhanging foil as handles, lift the cake to a cutting board. Carefully peel off the foil. Cut into sections. Yields 12 bars. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Recipe adapted from "Joy of Cooking: Christmas Cookies" by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 1996) Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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