| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Margarine, softened (preferably OLEO) |
| 3/4 |
c |
Packed brown sugar |
| 1/8 |
ts |
Salt |
| 1 1/2 |
c |
All purpose flour |
| 1 |
c |
Toasted pecans |
| 2 |
|
Eggs |
| 2 |
ts |
Instant-coffee powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
|
Khalua or other coffee liqueur |
| 1/3 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
c |
Flaked coconut |
|
|
Powdered Sugar |
INSTRUCTIONS
COOKIE BASE
COCONUT-KAHLUA TOPPING
Procedure:
Pre-heat oven to 350 Degrees. Grease a 9" x 13" baking pan.
To prepare cookie base:
In a large mixing bowl, beat margarine, brown sugar and salt until light
and fluffy. Add flour 1/2 c at a time, blending well after each addition.
Stir in pecans, Spred evenly over bottom of prepared pan. Bake 12 minutes;
remove from rack.
To prepare topping:
In a small mixing bowl, beat eggs, coffee powder,a nd sal until light.
Beating contantly at medium-high speed, adding sugar 1/4 c at a time,
beating well after each addition. Increse speed to high; continue beating
until mixture is thick and pale and ribbons form in bowl when beaters are
lifted 5-10 minutes after. With mixer running at medium speed, graudally
add 1/2 c kahlua, then flour and baking powder; beat until just combined.
Fold in coconut. Pour evenly over partially baked crust.
Bake 20 minutes. Remove from oven. Dust sooled cookies with powdered sugar.
Cut into 48 squares, cutting six strips one way and eight strips another.
Store in air tight container at room temperature.
Posted to JEWISH-FOOD digest V96 #091
From: "Anne G. de Borja" <anne@iconn.com.ph>
Date: Mon, 2 Dec 1996 12:49:22 +0800
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”