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Cookies - Raspberry Coconut Bars Post by :RockWiz Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2235

Click below to download : Cookies - Raspberry Coconut Bars (Format : PDF)

Cookies - Raspberry Coconut Bars

1/2 cup butter, softened
6 tablespoons cream cheese, softened
1 1/2 cups sugar, separated
2 eggs, separated
1 1/2 cups all-purpose flour
3/4 cup raspberry preserves
1/2 cup shredded coconut
3/4 cup finely chopped walnuts or pecans

Preheat oven to 350ºF. Grease a 13 x 9 x 2-inch baking pan.

In electric mixer, beat the butter, cream cheese and 1 cup of the sugar until light and fluffy. Beat in egg yolks and gradually add the flour. Spread into prepared pan and bake for about 15 minutes. Cool slightly and spread with raspberry preserves; sprinkle with coconut.

Beat egg whites with the remaining 1/2 cup sugar until soft peaks form. Gently fold in the nuts. Spread mixture over the raspberry preserve layer and bake again at 350ºF for 8-10 minutes or until top is lightly golden brown. Cool and cut into 24 bars.
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Rochester, NY Bottom Layer: 1/2 cup butter or margarine 1 1/3 cups semisweet chocolate chips 2 eggs 3/4 cup packed brown sugar 1 teaspoon instant coffee crystals, dissolved in: 1 teaspoon boiling water 1/2 teaspoon baking powder 3/4 cup all-purpose flour Filling: 1 cup (6 ounce) semisweet chocolate chips 1 package (8 ounce) cream cheese, softened 1/4 cup confectioners' sugar 1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced through a strainer equals 1/3 cup seedless) Optional: 1 teaspoon raspberry flavoring Topping: 1 teaspoon vegetable shortening 1/4 cup semisweet chocolate chips Preheat oven to 350º. Grease

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1 stick butter, softened 1/3 cup granulated sugar 1 egg 2 cups all-purpose flour 3/4 cup seedless raspberry jam 1/2 cup sliced almonds Preheat oven to 350 degrees F. Beat butter and sugar. Beat in egg and flour slowly. Line a 13x9x2 pan with foil, leave the ends hanging out from the pan for easy removal. Spray foil with vegetable spray. Pat dough evenly in bottom of pan. Spread with jam and sprinkle with almonds. Bake 25 minutes. Cool. Cut into bars.