These cookie bars feature a buttery shortbread crust topped with a filling made with maraschino cherries and coconut.

Cherry Coconut Bars

Base:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter, softened

 

Filling:

1/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup maraschino cherries, drained and chopped
1/2 cup sweetened, flaked coconut
1/2 cup finely chopped pecans

Powdered sugar for sprinkling

1. Heat oven to 350°F (175°C).
2. For base, combine flour and powdered sugar. Blend in the butter with a pastry blender until mixture resembles coarse crumbs. Press mixture firmly into an ungreased 9-inch square pan. Bake for 10 minutes.
3. For filling, combine flour, sugar, baking powder and salt in a small bowl. Add eggs, mixing well. Stir in cherries, coconut and nuts. Spread over pre-baked crust. Return to oven and bake for 25 to 30 minutes more or until golden brown on top.
4. Cool completely on a wire rack. Sprinkle with powdered sugar and then cut into small bars.

Makes about 2 dozen bars.