Linzer Coconut Squares
|Flour||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄2 Cup (8 tbs), cut in to chunks|
|Cold water||3 Tablespoon (About)|
|Sugar||1⁄2 Cup (8 tbs)|
|Coconut||2 2⁄3 Cup (42.67 tbs) (About, Baker'S Angel Hake)|
|Raspberry preserves||1⁄3 Cup (5.33 tbs)|
Mix flour with salt.
Cut in butter with pastry blender until mixture resembles large peas.
Sprinkle with water, a small amount at a time, mixing lightly until all particles are moistened and cling together when pressed into a ball.
Press into ungreased 9-inch square pan.
Bake at 425° for 20 minutes or until lightly browned.
Meanwhile, beat eggs well; then gradually beat in sugar and continue beating until thick and light in color.
Fold in coconut.
Spread preserves over pastry in pan to within lA inch of edges.
Carefully spread coconut mixture over preserves.
Bake at 375° for 25 minutes, or until golden brown.
Cool and cut into squares or bars.