Carol's Coconut/Chocolate
Favorite
Shortbread-
3 sticks of butter
1/2 cup of white sugar
3 cups of flour
Topping-
1/4 cup of butter
4 eggs
1/3 cup of flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups flaked coconut
1 cup chocolate chips
Seedless Blackberry Jam or Rasberry Jam
Heat oven to 325. Mix shortbread, flatten
into ungreased 18"x12" baking sheet. Bake for 15 minutes. Mix
topping while shortbread is in oven. Remove shortbread from oven and
smear it with blackberry jam, spread coconut/chocolate mixture on
top. Bake until it begins to brown- about 15
minutes more.
Aunt Frances Cookies (Carol's
childhood favorite!)
Shortbread crust-
3 sticks of butter
1/2 cup of white sugar
3 cups of flour
Topping-
1/4 cup butter
1/2 cup peanut butter
1/3 cup brown sugar
1/2 cup milk
11 oz. bag butterscotch morsels
3 cups of chopped walnuts
Heat oven to 325. Mix shortbread, flatten
into ungreased 18"x12" baking sheet. Bake for 15 minutes.
Melt topping ingredients on stove while shortbread is in oven, try to
bring it to a boil when the shortbread begins to turn gold at
edges. Add the nuts when it has begun to boil then pour hot
mixture onto shortbread and return it to the oven.
The topping should begin to bubble before you remove it to
cool. Bake an additional 10 minutes. Cut while
warm. The thick candylike topping actually improves with age-
so this is one recipe that can be made the day before you serve it.
Lemon Bars
3 sticks butter
3 cups flour
3/4 cup confectioners' sugar
6 beaten eggs
3 cups sugar
6 tablespoons flour
1/2 cup lemon juice
2 tablespoon grated lemon peel
sifted confectioners' sugar
Preparation:
Heat oven to 325°. Blend butter, 2 cups flour and 1/2
cup confectioners' sugar and one tablespoon of grated lemon peel. Pat
into ungreased 18"x12" baking sheet- raise dough up the edges to make
the cookies easier to remove from the pan later. Bake for 18 to 20
minutes. For filling, blend together eggs, sugar, 4 tablespoons flour,
lemon juice, and lemon peel. Pour over first layer. Return to oven and
bake at 325° for 20 minutes. Sift confectioners' sugar over the
top while warm, let it cool a bit before you cut them- but cut them
before they cool and harden..
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