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Shortbread: Dutch Coconut Shortbread Cookies

Source of Recipe

Debbie King


List of Ingredients

CRUST:
1/2 cup butter, softened
2 cups sifted flour
1/2 cup sugar
1 tablespoon water

TOPPING:
1 cup brown sugar
1 cup walnuts, finely chopped
1 cup shredded coconut meat
2 eggs
2 tablespoons flour
1/2 teaspoon baking powder


Recipe

In a large mixing bowl, but the butter into large pieces. Gradually add the flour and sugar to the butter, using two forks, to combine the dry ingredients thoroughly. Add the water and work the mixture into a thick dough. Press the dough firmly in to a greased bottom of a 9x13 baking pan. Bake at 325ºF for 20 minutes. Remove and reduce oven to 275ºF. For Topping: In a large mixing bowl, combine the sugar, chopped walnuts, coconut, eggs, flour, and baking powder. Mix thoroughly. Spread the topping evenly onto the browned shortbread surface. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely before cutting into bars.