CRUST:
¾ cup butter, softened
⅓ cup sugar
2 large egg yolks, well beaten
1½ cups all-purpose flour
1 teaspoon vanilla extract
TOPPING:
2 tablespoons all-purpose flour
½ teaspoon baking powder
1½ cups sugar
¼ teaspoon salt
2 large eggs, beaten
½ cup chopped walnuts
1 cup flaked coconut, moistened with a small amount of milk
1 teaspoon vanilla, lemon, or almond extract
Preheat the oven to 350 degrees.
For the crust, in a medium bowl beat the butter with an electric mixer. Blend in the sugar. Add the beaten egg yolks, flour, and vanilla, mixing well. Spoon the batter into a 9 × 9-inch pan. Bake 12 minutes, or until the crust is light brown.
Prepare the topping while the crust is baking. In a medium bowl combine the flour, baking powder, sugar, and salt. Stir in the eggs, walnuts, coconut, and extract, mixing well. Spread the mixture over the crust. Bake 20 minutes. Cool and cut into squares.
Makes 16 squares
Reyes Smith, Queen
Carefree Crimson Court of Coventry,
Royal Oak, Michigan