This recipe was sent from rachaelray.com visitor, Denise Layne who tells us that:
“These cookies are one of my favorites among the many I like. This recipe is not only sentimental since it’s my grandmother’s, but it makes my mouth happy and my friends’ mouths as well! Since they have a pinkish-red color, I enjoy making them for Christmas and Valentine’s Day for parties, potlucks, and for treating my kids’ teachers. I have had a vairety of wonderful comments and descriptions of how they taste. This recipe is every thing I love and more squeezed into a little pan.”
- 1/4 cup all purpose flour
- 1/2 cup butter
- 3 tablespoons confectioners’ sugar
- 2 eggs
- 1 cup white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup chopped walnuts
- 1/2 cup flaked coconut
- 1/2 cup maraschino cherries quartered (save a little bit of the juice)
Pre-heat oven to 350°F.
With hands mix together 1 cup flour, butter and confectioners sugar until smooth.
Spread thinly and press lightly on bottom of an 8×8 baking pan or Rachael Ray Bubble and Brown pan.
Bake for 25 minutes.
Lightly beat eggs and stir all remaining ingredients into the eggs.
Spread over cooked base and bake for about 25 minutes more.