|Sifted all purpose flour||1 Cup (16 tbs)|
|10x confectioners' powdered sugar||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened (1 Stick)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon (For Topping)|
|Baking powder||1⁄2 Teaspoon|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Orange butter cream||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
1. Combine the 1 cup flour and the 10X sugar in medium-size bowl; cream in butter or margarine until well blended. Pat firmly and evenly into a 9x9x2-inch baking pan.
2. Bake in moderate oven (350°) for 10 minutes; remove; let cool on wire rack 5 minutes.
3. Beat eggs slightly in medium-size bowl; stir in brown sugar until well blended, then the 2 tablespoons flour, baking powder and salt. Fold in walnuts and coconut; pour over crust.
4. Bake 25 minutes longer, or until top is firm; cool completely in pan. Frost with Orange Butter Cream; cut into 36 tiny squares. Top each with a walnut half, if you wish.