¾ cup (1½ sticks) butter or margarine, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
2 cups plus 1 tablespoon all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped flaked coconut
½ cup chopped nuts
1 (12-ounce) jar raspberry preserves
Preheat the oven to 350 degrees. Grease and flour a 9 × 9-inch pan.
In a large bowl cream the butter and sugar. Add the egg and vanilla.
In a medium bowl combine the flour, baking powder, and salt. Add to the liquid batter. Stir in the coconut and nuts. (The batter will be very thick.)
Spoon about two-thirds of the batter into the prepared pan. Spread the preserves over it. Spoon the remaining batter on top.
Bake for 35 to 45 minutes or until golden.
Makes 15 squares
Cheri Evans, Dowager Duchess of Parmesan
Belle City Bellas,
Racine, Wisconsin