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5 from 8 votes

Maraschino Cherry and Coconut Shortbread Cookie Bars

Course Cookies
Keyword Cherry Shortbreads, Maraschino Cherry and Coconut Shortbreads, Shortbreads
Servings 16 4x4 squares

Ingredients

CRUST

  • 1 cup all purpose flour
  • 6 tbsp butter
  • 3 tbsp sugar

FILLING

  • 1 egg, slightly beaten
  • ½ cup brown sugar firmly packed
  • 3 tbsp flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp vanilla
  • 12 maraschino cherries, chopped and drained (reserve juice)
  • ⅓ cup chopped walnuts or pecans (optional). If you don't like nuts, swap for additional cherries

FROSTING

  • 2 tbsp butter, softened
  • 2 cups powdered sugar
  • 3-4 tbsp reserved cherry juice
  • ½ tsp salt
  • 4 tbsp coconut Add more if you like

Instructions

  • Heat oven to 350°
  • In large bowl, combine first 3 ingredients, blend until crumbly. Press mixture into ungreased 8x8 pan. Bake at 350°for 15 minutes or until lightly browned.
  • Meanwhile, in small bowl, by hand, combine all filling ingredients and mix well. Pour over crust (okay if curst is arm). Bake at 350° for 20 - 25 minutes or until a toothpick inserted in center comes out clean. The filling will puff up a bit, then settle into a lacy look as before. Cool completely.
  • In medium bowl, combine all frosting ingredients except the coconut. Beat until light and fluffy. Spread frosting over cooled bars. Sprinkle with coconut. Cut into 16 squares (four by four).

Notes

These can be made into small individual round cookies as well.