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Frosted, Cut and PackedThis is a family favorite, drawn from my mother’s favorite basic cookbook, the Joy of Cooking – 1975 Edition. This year we decided to afflict our close neighbors with Christmas cookies, as a change from the previous years’ gifts of flavored oils and vinegars, home made cheese, preserves, pickles, et cetera.)

Cream together until well-blended: ½ cup butter and ¼ cup sugar
Beat in well: 1 egg and ½ teasp vanilla
Combine and add to the above: 1 ¼ cup sifted flour and 1/8 teasp salt

Pat dough evenly into a greased 9×12 inch pan and bake at 350° for fifteen minutes. Remove from oven.

Combine: 2 beaten eggs, 1 ½ cup brown sugar, ½ cup flaked cocoanut, 1 cup chopped pecans, 2 Tbsp. flour, ½ teasp double acting baking powder, ½ teasp salt and 1 teasp vanilla.
Pour over cookie layer and return to oven for 25 minutes

Combine 1 ½ cup sifted confectioner’s sugar with sufficient lemon juice to make a smooth, runny glaze. Pour over warm cookie/pecan/coconut layer and allow to set.

When cool, cut into bars or squares.

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