2 ¼ cups sifted all-purpose flour
½ cup sugar
1 cup (2 sticks) unsalted butter, softened
1 cup firmly packed brown sugar
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon vanilla
1 (2-ounce) jar maraschino cherries, drained and liquid reserved
½ cup chopped walnuts
½ cup flaked sweetened coconut (optional)
For the icing:
1 tablespoon softened unsalted butter
1 cup confectioners' sugar
Reserved cherry liquid
Preheat oven to 350 degrees. Mix flour, sugar and butter until crumbly. Press into a 9- by 12-inch pan. Bake for 20 minutes.
Blend eggs, sugar, salt, baking powder and vanilla. Drain and chop cherries, reserving liquid. Stir cherries and walnuts into egg mixture. Pour over baked crust and bake 25 minutes. Cool.
For icing, combine butter, confectioners' sugar and enough cherry liquid to make a spreadable icing. Frost cookies and sprinkle with coconut, if desired. Let icing set before cutting.
Yield: Makes 48 bars.
Times testing note: We made our bars bigger so we ended up with 24.
Submitted by Marj Talbott, Spring Hill