Preparation time: 15 minutes Cooking time: 45 minutes
¼ cup unsalted butter, softened
2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk, divided
1 3/4 teaspoons vanilla, divided
¾ cup plus 1½ tablespoons all-purpose flour, divided
1 ½ cups chopped pecans or walnuts
1 cup flaked or shredded sweetened coconut
1 cup light brown sugar, packed
1/4 teaspoon baking powder
1/8 teaspoon salt
Have all ingredients at room temperature. Preheat oven to 350 degrees. Line a 7 x 11-inch or similar 2-quart rectangular baking pan with aluminum foil, allowing it to overhang the two narrow ends of the pan by 2 inches. Using an electric mixer, beat together butter, granulated sugar, 1 large egg yolk and 1/4 teaspoon vanilla. Stir in ¾ cup flour and knead until smoothly incorporated. Firmly press the dough into the pan to form a smooth, even layer. Bake for 10 minutes; remove from oven and set aside. Spread the nuts and coconut in a baking pan and toast in the oven, stirring occasionally, 7 to 10 minutes, or until coconut is very lightly browned. Remove and set aside. Meanwhile, beat together until well-blended 2 large eggs, brown sugar, 1½ tablespoons flour, baking powder, salt and 1½ teaspoons vanilla. Stir the coconut-nut mixture into the egg mixture. Spread mixture evenly over the baked dough. Bake on middle oven rack for 20 to 25 minutes, or until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet. Transfer the pan to a wire rack to cool slightly. While cake is still warm, make icing and spread it over the top. Let stand until thoroughly cool and icing sets. Using the overhanging foil as handles, lift the cake to a cutting board. Carefully peel off the foil. Cut into 12 bars. Yield: 12 bars.
From: “Joy of Cooking: Christmas Cookies” by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, 1996)
2 tablespoons unsalted butter
2/3 cup confectioners sugar
2 teaspoons freshly squeezed lemon juice
½ teaspoon vanilla
Mix together butter, confectioners sugar, lemon juice and vanilla. If necessary, stir in enough water to make a spreadable consistency.
Per serving: 348 Calories, 7 grams Protein, 21 grams Fat (percent calories from fat, 53), 39 grams Carbohydrates, 70 milligrams Cholesterol, 132 milligrams Sodium, 2 Fiber.