Ingredients
- butter 1/2 cups
- flour (base) 1 cups
- light brown sugar (base) 1/2 cups
- salt (base) 1/2 tsp
- eggs, well-beaten 2
- light brown sugar (middle) 1 cups
- flour (middle) 2 tbs
- shredded coconut 3/2 cups
- baking powder 1/2 tsp
- salt (middle) 1/3 tsp
- almond extract 1/4 tsp
- walnuts, chopped 1 cups
- powdered sugar 1 cups
Preparation
- Base - Cream butter, 1/2 cup light brown sugar, 1/2 tsp salt and 1 cup flour, adding flour last. Spread in a greased 8"x12"x2" pan. Bake at 325ºF for 15 minutes or until lightly browned
- Middle - Add 1 cup light brown sugar to beaten eggs, beat until thick and foamy. Add vanilla, 2 tbs flour, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp almond extract, 1 cup chopped walnuts, and optionally 3/2 cups shredded coconut. Blend and spread over baked base made in previous step. Return to 325ºF oven and bake for an additional 25 minutes. Cool, ice and cut into small squares
- Icing - Mix 1 cup powder sugar with 2 tbs of water and spread over cookies, sprinkling additional chopped walnuts on top