Yield: 48 Bars
|1¼ cup||All-purpose flour|
|1 cup||Finely chopped macadamias, hazelnuts or pecans|
|2 \N||Beaten eggs|
|1 teaspoon||Finely shredded orange peel|
|1 cup||Finely chopped cranberries|
Crust: In a medium mixing bowl, stir together flour and ¾ c sugar.
Cut in butter until mixture resembles coarse crumbs. Stir in ½ c of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 F oven for 10-15 minutes or until crust is light brown around edges.
Topping: Combine the 1¼ c sugar, eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries, and coconut.
Bake in the 350 F oven for 30 minutes more or until golden. Cool slightly in the pan on a wire rack. Cut into 24 bars; cut bars in half diagonally while warm. Cool completely.
Per cookie: 88 cal, 4 g fat (2 g sat), 14 mg chol, 23 mg sod, 1 g pro.
Reprinted from Better Homes and Gardens Magazine, November 1996.