Prep 10 mins
Cook 30 mins
This recipe pits mother against daughter. Season has a jam bar recipe as well, nutless of course, ... and the winner is?
- 3⁄4 cup butter
- 1 cup sugar
- 1 egg
- 2 cups flour
- 1⁄4 teaspoon baking powder
- 1 1⁄3 cups flaked coconut
- 1⁄2 cup walnuts, chopped
- 1⁄2 teaspoon vanilla
- 12 ounces preserves
- Cream butter, sugar and egg; mix well.
- Add dry ingredients; walnuts, vanilla and coconut.
- Press 2/3 of dough into a greased 9x13” pan and spread preserves over the top.
- Crumble remaining dough over preserves. Bake 30 min at 350*.
I don't know mom, Sarah's bar was pretty darn good. Since I don't own a 13 by 9 inch pan, I scaled this by two-thirds to have a recipe that would fit my 9 inch square pan. Loved the combination of nuts and coconut in the cookie and thought they had a perfect amount of each. I have been trying to use up jams left from holiday baking and mixed a combination of plum and apricot preserves. They were delicious in this treat, but my guess is one of the red preserves -- raspberry or cherry --- would have been even better. (Will try that soon.) My one problem with the recipe was that I removed them from the oven at 30 minutes and my topping was a pale golden hue. Unfortunately, the bottom layer not quite cooked and a bit gummy. Another 5-8 minutes in the oven would easily correct this. I should say this did not stop the recipients of these fromm scarfing them in less than 30 minutes. Thank you Hill family.