Because these are so sweet, I don't make them very often, but...from the first time I made these back in the late 60's, everyone liked them.
FIRST INGREDIENTS (for crust layer):
¾ cup butter, softened
¾ c. powdered sugar
1 and ½ cup all-purpose flour
DIRECTIONS:
Cream butter and sugar. Blend in the flour. Press evenly in bottom of ungreased 13x9x2” baking pan. Bake at 330 degrees for 12-15 minutes (or until just lightly browned). Remove from the oven and add the following:
Cream butter and sugar. Blend in the flour. Press evenly in bottom of ungreased 13x9x2” baking pan. Bake at 330 degrees for 12-15 minutes (or until just lightly browned). Remove from the oven and add the following:
MORE INGREDIENTS w/DIRECTIONS:
(This can be mixed/beaten together while the crust is baking.)
(This can be mixed/beaten together while the crust is baking.)
2 eggs
1 cup packed light brown sugar
2 Tbsp. flour
½ tsp. baking powder
½ tsp. salt
½ tsp. vanilla
1 cup of flake coconut
Spread this over hot baked layer and bake for about 20 minutes (or until lightly browned). Cool completely before cutting.
While still warm, I sometimes drizzle a small amount of 'browned butter frosting' over their top. (They are already sweet enough without any frosting, so go light if you do add some-- LIGHTER than what is shown in the picture on here!)
*This was a 'variation' recipe which was in an old Betty Crocker cookbook (early 1960's)
While still warm, I sometimes drizzle a small amount of 'browned butter frosting' over their top. (They are already sweet enough without any frosting, so go light if you do add some-- LIGHTER than what is shown in the picture on here!)
*This was a 'variation' recipe which was in an old Betty Crocker cookbook (early 1960's)
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