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<blockquote data-quote="moreluck" data-source="post: 204081" data-attributes="member: 1246">Cherry Bar CookiesIngredients:***Crust***1 cup flour1/4 cup powdered sugar1/2 cup butter, softened***Filling***1/4 cup flour3/4 cup granulated sugar1/2 teaspoon baking powder1/4 teaspoon salt2 eggs1/2 cup maraschino cherries, drained and chopped1/2 cup coconut1/2 cup chopped pecans, finely choppedDirections:For Crust: Hear oven to 350:. Combine flour and powdered sugar. Using a fork or pastry blender, cut in the butter until it resembles coarse crumbs. Press this firmly into a 9&quot; ungreased pan (the recipe says ungreased, but I always spray a little Pam in the pan). Bake 10 minutes. For Filling: In small bowl, combine flour, sugar, baking powder and salt. Add eggs, beat well. Stir in cherries, coconut and nuts. Spread over crust. Return to oven and bake 25-30 minutes until golden brown on top. Cool completely then cut into small bars. Sprinkle with powdered sugar. Note: When spreading the filling over the crust, use a fork and do it gently as the crust may lift, but just pat it down and continue</blockquote>

[QUOTE="moreluck, post: 204081, member: 1246"] Cherry Bar Cookies [B]Ingredients[/B]: ***Crust*** 1 cup flour 1/4 cup powdered sugar 1/2 cup butter, softened ***Filling*** 1/4 cup flour 3/4 cup granulated sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/2 cup maraschino cherries, drained and chopped 1/2 cup coconut 1/2 cup chopped pecans, finely chopped [B]Directions[/B]: For Crust: Hear oven to 350:. Combine flour and powdered sugar. Using a fork or pastry blender, cut in the butter until it resembles coarse crumbs. Press this firmly into a 9" ungreased pan (the recipe says ungreased, but I always spray a little Pam in the pan). Bake 10 minutes. For Filling: In small bowl, combine flour, sugar, baking powder and salt. Add eggs, beat well. Stir in cherries, coconut and nuts. Spread over crust. Return to oven and bake 25-30 minutes until golden brown on top. Cool completely then cut into small bars. Sprinkle with powdered sugar. Note: When spreading the filling over the crust, use a fork and do it gently as the crust may lift, but just pat it down and continue [/QUOTE]

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