shortbread cherry cookie bars
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.
prep time
15 Min
cook time
35 Min
method
---
yield
12 serving(s)
Ingredients
- SHORTBREAD LAYER:
- 1 cup all purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold butter (no substitute)
- TOPPING:
- 2 large eggs, slightly beaten
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- 1/2 cup flaked coconut
- 1/2 cup maraschino cherries, drained and halved
How To Make shortbread cherry cookie bars
-
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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cookies
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