500 Best Cookies Bars And Squares – Esther Brody

It seems to enhance the flavor. • Preheat oven to 350°F (180°C) • 8-inch (2 L) square cake pan, lightly greased 1. In a small bowl, mix together flour, baking powder and salt. 2. In a medium bowl, beat butter and brown sugar until smooth and creamy. Beat in egg until incorporated. Stir in vanilla. Blend in flour mixture. Stir in coconut and chopped nuts. 3. Spread mixture evenly in prepared pan. Bake in preheated oven for 20 to 25 minutes or until lightly browned. Place pan on a wire rack to cool completely, then cut into squares.

Makes 16 squares Coconut Dream Squares V2 cup butter or margarine, softened 125 mL 1 tbsp packed brown sugar 15 mL 1 cup all-purpose flour 250 mL Pinch salt Pinch 2 tbsp all-purpose flour 25 mL 1 V2 tsp baking powder 7 mL Pinch salt Pinch 1V4 cups packed brown sugar 300 mL eggs, beaten 3/4 CUp chopped walnuts 175 mL V2 cup shredded coconut 125 mL Butter Frosting (optional, see Tip, below) • Preheat oven to 350°F (180°C) • 8-inch (2 L) square cake pan, lightly greased 1.

Base: In a medium bowl, beat butter and brown sugar until smooth and creamy. Blend in flour and salt. Press evenly into prepared pan. Bake in preheated oven for 1 5 minutes or until lightly browned. Place pan on a wire rack to cool. 2. Topping: In a medium bowl, mix together flour, baking powder and salt. Add brown sugar and eggs and mix until blended. Stir in walnuts and coconut. 3. Spread evenly over cooled base. Bake 20 to 25 minutes longer or until golden brown.

Place pan on a rack to cool completely, then cut into squares. Makes 16 squares TIP: If desired, frost with Butter Frosting (see page 360), flavored with 1 V2 tsp (7 ml) almond extract instead of vanilla, before cutting into squares.

Duxbury Fr©@ Library / 500 Best Cookies, Bars & Squares Text copyright © 2004 Esther Brody Photographs copyright © 2004 Robert Rose Inc. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, without the prior written consent of the publisher or a licence from The Canadian Copyright Licensing Agency (Access Copyright).

For an Access Copyright Licence, visit www.accesscopyright.ca or call toll free 1-800-893-5777. For complete cataloguing information, see page 381. Disclaimer The recipes in this book have been carefully tested by our kitchen and our tasters. To the best of our knowledge, they are safe and nutritious for ordinary use and users. For those people with food or other allergies, or who have special food requirements or health issues, please read the suggested contents of each recipe carefully and determine whether or not they may create a problem for you.

All recipes are used at the risk of the consumer. * We cannot be responsible for any hazards, loss or damage that may occur as a result of any recipe use. For those with special needs, allergies, requirements or health problems, in the event of any doubt, please contact your medical adviser prior to the use of any recipe. Design & Production: Page Wave Graphics Inc.

Editor: Sue Sumeraj Index: Gillian Watts Photography: Mark T. Shapiro Food Styling: Kate Bush and Jill Snider Props Styling: Charlene Erricson Cover image: Dad’s Favorite Chocolate Chip Cookies (see recipe, page 31), Almond Sugar Cookie Crisps (see recipe, page 48), Chewy Coconut Squares (see recipe, page 173), Traditional Peanut Butter Cookies (see recipe, page 46) and Classic Chocolate Nut Brownies (see recipe, page 129) We acknowledge the financial support of the Government of Canada through the Book Publishing Industry Development Program (BPIDP) for our publishing activities.

Published by Robert Rose Inc.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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