Cherry Squares

cookie photoFirst layer:

  • 1 1/4 cups all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1/2 cup butter or margarine
  • Second layer:
  • 2 large eggs
  • 1 1/4 cups firmly packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup maraschino cherries, cut up

Icing:

  • 1 cup powdered sugar
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk

Cherry juice or red food coloring (optional)

Preheat oven to 350 degrees.

For first layer, crumble flour, brown sugar and butter together well. Press into ungreased 9- by 9-inch pan. Bake for 15 minutes.

For second layer, beat eggs slightly and add the rest of the ingredients in the order given. Spread over first layer. Return to oven and bake for 25 minutes or until brown.

For icing, beat together ingredients in small bowl and spread over cooled squares. If you want the icing to remain white, leave out the cherry juice or food coloring.

Makes about 16 squares.

Times testing note: These cookies, though delicious, are very rich. You may be able to get more than 16 squares from the pan. Also, drain the cherries well on paper towels so the juice doesn't stain the icing.

Source: Sharon LaRock, Zephyrhills.


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