Today’s delights were made by Dorothy McDonald of the Annapolis Royal Branch.
The recipe I selected this year is from "The Gourmet Cookie Book: the single best recipes from each year, 1941-2009"
Never, ever having considered myself a gourmet cook, I chose the book anyway, curious to see what cookies made the cut. This recipe was created in response to a reader's appeal for "cookies made with coconut and sprinkled with powdered sugar that have cake-like bottoms and chewy tops." Imagine...it was so long ago she couldn't just Google it!! The recipe list from the issue where this cookie is found also includes Young Partridge with Grapes, Poached Marrow, Couscous and Goose liver Pies, so this 'no fuss' cookie must be good to have been included with such gourmet-sounding fare!
The reasons I chose this recipe are:
1) it was the cookie selected as the best in the year I was born
2) I like coconut, and
3) they are like me...flaky, soft and nutty :)
Merry Christmas and Happy New Year, everybody!!
Coconut Bars Makes 2 dozen bars
Cream 1/2 cup softened butter. Add gradually 1/2 cup brown sugar and beat until smooth. Stir in 1 cup sifted flour and spread in the bottom of an 8-in square pan. Bake in a moderate oven for 20 minutes.
Beat 2 eggs and 1 cup light brown sugar until smooth. Stir in 1 tsp. vanilla, 1 cup chopped walnuts and 1/2 cup shredded coconut tossed with 2 Tbsp. flour and a pinch of salt. Spread this batter over the baked crust and continue to bake 20 min. longer. Cool, sprinkle with powdered sugar and cut into squares or bars.
The recipe suggested buttering the pan and lining it with 2 criss-crossed sheets of aluminum foil which are then buttered as well, but I didn't do this, just buttered the pan. I will use either the foil or parchment paper the next time as it would make them easier to cut.
THEY ARE TASTY!!
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