This class bar cookie recipe has been in my recipe card index for over 25 years, and it's still one of my favorites. The proportion of ingredients are different from the Joy of Cooking (JOC) version, as is the yield. This recipe below calls for more butter in the shortcake and more sugar in the topping than does JOC's. I spread the cookies thinner in a jelly roll (11"x17") baking pan, whereas JOC suggests using a 9"x9" pan with a yield of 12 cookies! That would be quite a cookie at 405 calories per serving. Sometimes, it's all about portion. My thinner version creates 54 cookies with 90 calories each.
Yield: 54 bar cookies
Preparation Time: 1 hour
1 c flaked coconut (part of topping)
Preheat oven to 325o F. Spread coconut on 11"x17" baking sheet and bake 10 minutes, turning occasionally, until golden brown. Remove from oven and set aside.
Shortcake
1/2 c butter (1 stick), softened (If you use salted, do not add any additional salt to the recipe.)
1/4 c white sugar
1 egg
1/2 t vanilla
1 1/2 c flour
Turn up oven to 350o F. In a large mixing bowl, cream butter and sugar. add egg and vanilla; beat. Fold in flour. Press dough into 11"x17" baking sheet. Bake 10 minutes. Remove from oven; set aside.
Pecan Coconut Topping
2 beaten eggs
1 c brown sugar
1/2 c white sugar
2 T flour
1/2 t baking soda
1 c chopped pecans
(Plus toasted coconut from first step.)
Beat eggs in a large mixing bowl. Add sugar and mix. Add dry ingredients, mix on low until just blended. Fold in toasted coconut and pecans. Spread over baked shortcake. Bake 15 minutes. Let cool; make nine cuts crosswise and six cuts lengthwise to make bars.
Per-serving Nutritional Profile:
Calories, 90
Fat, 5 g
Saturated Fat, 2.5 g
Cholesterol, 15 mg
Carbs, 10 g
Dietary Fiber, 1 g
Protein, 1 g
Sodium, 30 mg
Vitamin A, 2% Daily Value
Vitamin C, 0% Daily Value
Calcium, 2% Daily Value
Iron, 2% Daily Value
