| 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 |
lg |
Eggs |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
ts |
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.
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