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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 48 |
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Post holiday cheer with these nutty little fruit bars that travel extremely well. Since our cookie-loving son joined the Air Force, I've shipped them as far away as England and Italy. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 cup cold butter, cubed |
2 eggs |
1 cup packed brown sugar |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon vanilla extract |
1 jar (6 ounces) maraschino cherries |
1/2 cup chopped walnuts |
icing: |
1 cup confectioners' sugar |
1 tablespoon butter, softened |
1/2 cup flaked coconut, toasted, optional |
Directions:
1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Pat into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until edges are lightly browned.
2. Meanwhile, in a small bowl, combine the eggs, brown sugar, salt, baking powder and vanilla. Drain cherries, reserving 2 tablespoons juice; set juice aside. Chop cherries; add to brown sugar mixture. Stir in walnuts. Pour over crust and spread evenly. Bake 20-25 minutes longer or until set. Cool completely on a wire rack.
3. For icing, combine confectioners' sugar and butter in a bowl. Add enough reserved cherry juice to achieve desired consistency; drizzle over bars. Sprinkle with coconut if desired. Yield: 4 dozen.
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