Maraschino Cherry and Coconut Shortbread Cookie Bars
Course Cookies
Keyword Cherry Shortbreads, Maraschino Cherry and Coconut Shortbreads, Shortbreads
Servings 164x4 squares
Ingredients
CRUST
1cupall purpose flour
6tbspbutter
3tbspsugar
FILLING
1egg, slightly beaten
½cupbrown sugar firmly packed
3tbspflour
¾tspbaking powder
¼tspsalt
¼tspvanilla
12maraschino cherries, chopped and drained (reserve juice)
⅓cupchopped walnuts or pecans (optional).If you don't like nuts, swap for additional cherries
FROSTING
2tbspbutter, softened
2cupspowdered sugar
3-4tbspreserved cherry juice
½tspsalt
4tbspcoconutAdd 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.