|Sifted all purpose flour||1 1⁄4 Cup (20 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Thick raspberry jam||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Melted butter||6 Tablespoon|
|Flaked coconut||2 1⁄2 Cup (40 tbs)|
Sift flour with salt, 1 teaspoon sugar, and baking powder; blend in butter; add egg yolk and brandy, and mix.
Pat into buttered pan (11 x 7 x 2 inches).
Spread with jam.
Beat eggs until thick and lemon-colored; beat in 1 1/2 cups sugar, vanilla, and melted butter.
Spoon over jam.
Bake in preheated moderate oven (350°F.) for 35 minutes.
Cut into 1-inch squares.