| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; cut in chunks |
| 3 |
tb |
Sugar |
| 1 |
|
Egg |
| 1 1/4 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt if butter or margarine is unsalted |
| 2 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 2 2/3 |
c |
Flaked coconut; approximately |
| 1/3 |
c |
Raspberry preserves |
INSTRUCTIONS
CRUST
FILLING
Cream butter with sugar, using electric mixer. Add egg and beat until
thoroughly mixed. Add flour and salt and beat at low speed until a dough
forms. Shape dough into a flattened block. Press and roll into an ungreased
baking pan. A 9-inch pan is specified but since most square pans are
smaller, a rectangular pan that comes close to the 81-square inch surface
of the 9-inch square, perhaps a 10-1/2x7-1/2 inch pan, can be used. Chill
dough about 1 hour.
Bake at 350 degrees for 12-15 minutes or longer, just until lightly
browned.
While crust bakes, beat eggs well. Gradually beat in sugar. Continue
beating until thick and light in color. Fold in coconut. Remove crust from
oven. Lower (?) temperature to 375 degrees.
Spread preserves evenly over crust to within 1/4 inch of edges. Carefully
spread coconut mixture over preserves.
Bake at 375 degrees for 25 minutes, or until golden brown. Cool. Cut into
squares or bars. Yields 3 dozen 1-1/2 inch square cookies.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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