These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey
Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed light brown sugar
- 1-1/2 cups all-purpose flour
- filling:
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans or walnuts
- glaze:
- 1 cup confectioners' sugar
- 1 tablespoon butter, melted
- 1/2 teaspoon grated lemon zest
- 3 tablespoons lemon juice
Directions
- Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well.
- Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack.
- For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust.
- Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.
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