| |
|
What You Need:
(Serving Size: about 4 dozen 1½-inch square cookies)
|
|
|
|
9 tablespoons butter, softened
1½ cups dark brown sugar
1 cup unsifted flour
2 eggs
½ teaspoon double-acting baking powder
½ teaspoon vanilla extract
1 cup finely chopped pecans
1 cup canned shredded coconut
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. First prepare the cookie base in the following manner: Preheat the oven to 375°. With a pastry brush, spread 1 tablespoon of the softened butter evenly over the bottom of a 13-by-9-by-2-inch cake pan and set it aside.
|
2. In a deep bowl, cream the remaining 8 tablespoons of butter and ½ cup of the dark brown sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy. Beat in the flour ½ cup at a time.
|
3. Place the mixture in the buttered pan and, with your fingers, pat it smooth. Bake in the middle of the oven for 15 minutes, or until the cookie base is delicately colored and firm to the touch.
|
4. Meanwhile, beat the eggs, baking powder and vanilla extract together lightly with a wire whisk or a fork. Add the remaining cup of brown sugar and mix well, then stir in the pecans and coconut.
|
|
5. When the cookie base has baked its allotted time, pour the egg batter over it and smooth the top with the back of a spoon. Continue baking for 15 minutes longer, or until the top is golden brown and fiim. Remove the pan from the oven and let the cake cool completely to room temperature,
|
|
|
|
|
