Lemon-Coconut Bar Cookies

Slip these tart cookies into a box lined with wax paper. Or keep them in the pan and make that part of your gift.

Yield:

25 servings (serving size: 1 [1 3/4-inch] square)

Recipe from

Nutritional Information

Calories 95
Caloriesfromfat 27 %
Fat 2.8 g
Satfat 1.7 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 1.1 g
Carbohydrate 17 g
Fiber 0.2 g
Cholesterol 22 mg
Iron 0.5 mg
Sodium 31 mg
Calcium 11 mg

Ingredients

Cookies:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 cup chilled butter, cut into small pieces
Cooking spray
1 cup packed brown sugar
3 tablespoons fresh lemon juice
2 large eggs
1/2 cup flaked sweetened coconut
Glaze:
2/3 cup powdered sugar
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice

Preparation

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and granulated sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Press mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes.

Combine brown sugar, 3 tablespoons juice, and eggs in a medium bowl, stirring with a whisk. Stir in coconut; pour evenly into pan. Bake an additional 25 minutes or until set.

To prepare glaze, combine powdered sugar, rind, and 2 tablespoons juice, stirring with a whisk. Spread glaze evenly over cookies. Cool completely in pan on a wire rack. Cut cookies into squares.

Note:

December 2002