Shortbread Cherry Cookie Bars

By Kathie Carr
@kathiecc

I first made this recipe back in the 1960's when I was in 4-H. I don't know its origin (maybe Betty Crocker?) but it was always one people loved and was one of those "keepers" I have used for years.

Rating:

★★★★★ 2 votes

Comments:

3 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Ingredients

1 c: all purpose flour
1/4 c: powdered sugar
1/2 c: cold butter (no substitute)
2 large: eggs, slightly beaten
1 c: sugar
1 1/2 tsp: vanilla extract
1/4 c: all purpose flour
1/2 tsp: baking powder
1/4 tsp: salt
3/4 c: chopped pecans
1/2 c: flaked coconut
1/2 c: maraschino cherries, drained and halved

How to Make Shortbread Cherry Cookie Bars

Step-by-Step

1Pre-heat oven to 350 degrees.

Combine ingredients for shortbread layer in a small bowl and cut together with a fork or pastry blender until mixture resembles coarse crumbs. Press mixture into the bottom of a 9 inch square baking pan. Bake this layer for 15-20 minutes or until lightly browned. Remove from oven and cool.
2Meanwhile combine eggs, sugar, and vanilla. Stir together flour, baking powder, and salt and then add this to egg mixture. Stir in nuts, coconut, and cherries.

Spread this mixture over cooled crust. Bake for 20-25 minutes more or until firm. Cool completely before cutting.

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