Ginger Nut Bars
|Dark brown sugar||1 1⁄3 Cup (21.33 tbs)|
|Sifted flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Chopped nuts||3⁄4 Cup (12 tbs)|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
Beat eggs and sugar in top of a double boiler until thoroughly mixed.
Cook over hot water until thoroughly heated and of custard-like consistency.
Sift together flour, baking powder, salt and ginger.
Beat flour into egg-sugar mixture, 1 tablespoon at a time, with a rotary beater.
Grease a 9-inch-square pan with part of the butter.
Dot remaining butter over bottom of pan.
Sprinkle with chopped nuts.
Pour batter over top of nuts.
Bake in a slow oven (300° F) 25 to 30 minutes.
Mix together con- fectioners' sugar, and milk.
Spread over top of cookies.
Cut into squares.