1 1/4 c All-purpose flour
3/4 c Sugar
1/2 c Butter
1 c Finely chopped macadamias,
--hazelnuts or pecans
1 1/4 c Sugar
2 Beaten eggs
2 tb Milk
1 ts Finely shredded orange peel
1 ts Vanilla
1 c Finely chopped cranberries
1/2 c Coconut
Crust: In a medium mixing bowl, stir together flour and 3/4 c sugar.
Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 c
of the nuts. Press the flour mixture onto the bottom of an ungreased
13x9x2-inch baking pan. Bake in a 350 F oven for 10-15 minutes or
until crust is light brown around edges.
Topping: Combine the 1 1/4 c sugar, eggs, milk, orange peel, and
vanilla. Beat until combined. Pour over the hot crust. Sprinkle
with the remaining nuts, cranberries, and coconut.
Bake in the 350 F oven for 30 minutes more or until golden. Cool
slightly in the pan on a wire rack. Cut into 24 bars; cut bars in
half diagonally while warm. Cool completely.
Per cookie: 88 cal, 4 g fat (2 g sat), 14 mg chol, 23 mg sod, 1 g
pro.
Reprinted from Better Homes and Gardens Magazine, November 1996.
