Ingredients
1/2 c. shortening
1/2 tsp. salt
1 1/2 c. light brown sugar, firmly packed
1 c. sifted flour
1 tsp. vanilla
2 eggs, beaten
2 Tbsp. flour
1/2 tsp. baking powder
1 1/2 c. coconut
1 c. nuts
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Combine shortening, salt and 1 cup brown sugar; cream well. Add 1 cup flour and blend. Spread in 8 x 12-inch pan and bake at 325° for 20 minutes. Add remaining 1/2 cup brown sugar and vanilla to eggs and beat until thick and foamy. Add 2 tablespoons flour and baking powder; blend well. Add coconut and nuts. Spread over first mixture and bake at 325° for 25 minutes. Cut in squares while warm.