Coconut Pecan Cookies

Yield: 16 cookies

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Ingredients

check flour 1 1/4 cups flour

check salt 1/8 teaspoon salt

check firmly packed brown sugar 1 1/4 cups firmly packed brown sugar

check melted butter 1/3 cup melted butter

check eggs 2 eggs

check baking powder 1/2 teaspoon baking powder

check almond extract 1/2 teaspoon almond extract

check flaked or shredded coconut 1 1/4 cups flaked or shredded coconut

check chopped pecans 1 cup chopped pecans

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Directions:

Preheat oven to 350 F. Lightly grease 8-inch square pan. Sift 1 cup flour with salt. Add 1/4 cup sugar. Add butter; mix until smooth. Press into bottom of pan. Bake 15 minutes. While pastry is baking, prepare topping: Beat eggs well. Gradually beat in remaining sugar; beat together until fluffy. Sift remaining flour with baking powder. Add to creamed mixture; beat well. Add almond extract, coconut and nuts. Spread quickly over pastry; return to oven. Bake 20 minutes or until browned. Mark into squares or triangles while still warm; leave in pan to cool.

Source: Betty Crocker's Cookbook

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