Yield: 1 Servings
|¾ cup||Margarine, softened (preferably OLEO)|
|¾ cup||Packed brown sugar|
|1½ cup||All purpose flour|
|1 cup||Toasted pecans|
|2 teaspoons||Instant-coffee powder|
|½ cup||Granulated sugar|
|½ cup||Packed brown sugar|
|½||Khalua or other coffee liqueur|
|⅓ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|1 cup||Flaked coconut|
Pre-heat oven to 350 Degrees. Grease a 9" x 13" baking pan.
To prepare cookie base:
In a large mixing bowl, beat margarine, brown sugar and salt until light and fluffy. Add flour ½ c at a time, blending well after each addition.
Stir in pecans, Spred evenly over bottom of prepared pan. Bake 12 minutes; remove from rack.
To prepare topping:
In a small mixing bowl, beat eggs, coffee powder,a nd sal until light.
Beating contantly at medium-high speed, adding sugar ¼ c at a time, beating well after each addition. Increse speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted 5-10 minutes after. With mixer running at medium speed, graudally add ½ c kahlua, then flour and baking powder; beat until just combined.
Fold in coconut. Pour evenly over partially baked crust.
Bake 20 minutes. Remove from oven. Dust sooled cookies with powdered sugar.
Cut into 48 squares, cutting six strips one way and eight strips another.
Store in air tight container at room temperature.
Posted to JEWISH-FOOD digest V96 #091 From: "Anne G. de Borja" <anne@...> Date: Mon, 2 Dec 1996 12:49:22 +0800