| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 36 | Servings | |
INGREDIENTS
| 2 1/4 | c | All purpose flour |
| 1 | c | Chilled unsalted butter, cut |
| into small pieces | ||
| 1/2 | c | Powdered sugar |
| 1/2 | c | Sweetened shredded coconut |
| 2 | c | Sugar |
| 4 | Eggs | |
| 1/2 | c | Fresh lemon juice |
| 1 | t | Baking powder |
| Additional powdered sugar |
INSTRUCTIONS
From: claribel@u.washington.edu (Claribel Coronado) Date: Wed, 26 Oct 1994 20:56:00 +0000 This recipe is from the Bon Appetit Nov-94, it is originally from Katheleen's Pantry in Jamestown. Preheat oven to 350 F. Generously butter 13x9x2 inch baking pan. combine 2 c flour, butter, 1/2 c powdered sugar and coconut in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk 2 c sugar, eggs, lemon juice, baking powder and remaining 1/4 c flour in a large bowl until well blended. Pour over hot crust. Bake until topping is set and light brown, about 25 minutes. Cool in pan on rack (Can be made 1 day ahead. Cover with plastic). Cut into squares; dust tops of cookies with powdered sugar and serve. Makes 36 squares. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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