|Butter/Regular margarine||1⁄2 Cup (8 tbs), softened|
|Butter/Regular margarine||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Light brown sugar||1 Cup (16 tbs)|
|Light brown sugar||1 Cup (16 tbs), firmly packed|
|Vanilla extract||1 Teaspoon|
|All purpose flour||3 Tablespoon|
|Baking powder||1 Teaspoon|
|Flaked coconut||3 1⁄2 Ounce|
|Chopped walnuts/Pecans||1 Cup (16 tbs)|
|Coarsely chopped walnuts/Coarsely chopped pecans||1 Cup (16 tbs)|
Preheat oven to 350F.
Make Cookie Crust: In small bowl, cream butter and sugar, with wooden spoon,- until smooth.
With hands, work in flour until mixture is smooth.
Pat into bottom of a 13-by-9-by-2-inch pan; bake 10 minutes, or until golden.
Cool on wire rack.
Meanwhile, make Filling: In small bowl of elec- tric mixer, at medium speed, beat eggs until light.
Gradually beat in sugar.
Add vanilla, flour, salt, and baking powder, beating just until combined.
Stir in coconut and walnuts.
Spread evenly over cooled crust; bake 25 min- utes, or until golden and firm to the touch.
With sharp knife, cut into bars while still warm.