| 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.
A Message from our Provider:
“The church is prayer-conditioned.”