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Catholic Recipe: Walnut Fingers

    INGREDIENTS

  • 1/2 cup shortening
  • 1-1/2 cups firmly packed brown sugar, divided
  • 1 cup sifted all-purpose flour
  • 2 eggs, well beaten
  • 2 Tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 cup flaked coconut
  • 1 cup chopped walnuts
  • Details

  • Yield: 2 dozen
  • Prep Time: 2 1/2 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

These bar cookies are made in two steps. They are cut in the shape of fingers, 1 inch by 2 1/2 inches.

DIRECTIONS

Cream shortening. Gradually stir in 1/2 cup brown sugar, beating until well blended. Add 1 cup flour, working with a wooden spoon until mixture is crumbly. Turn out dough into an ungreased 8 x 8 x 2-inch cake pan. Spread and press down evenly into bottom of pan. Bake about 25 minutes, or until light brown, at 300°. Remove from oven and set aside. Combine remaining 1 cup brown sugar with eggs in a mixing bowl; beat well. Stir in 2 tablespoons flour and remaining ingredients; blend thoroughly. Spread mixture evenly over the baked layer. Bake at 350° for 30 minutes. Cool in pan on a wire rack. Cut into fingers 1 inch wide by 2-1/2 inches long. Makes about 2 dozen cookies.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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