Bars and Squares
Christmas Cookies

• 2/3 cup butter or margarine
• 1 1/2 cups all purpose flour
• 4 eggs
• 2 cups firmly packed brown sugar
• 1 1/2 cups shredded coconut
• 1/4 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 1/3 cups sifted powdered sugar
• 2 tablespoons grated lemon rind
• 3 tablespoons fresh lemon juice

Cut butter into flour with a pastry blender until mixture resembles coarse meal. Press mixture evenly into an ungreased 12 x 8 x 2 inch baking pan. Bake at 350° for 20 minutes.

Beat eggs; add brown sugar, coconut, baking powder, and vanilla, mixing well. Spread over baked crust; return to oven, and bake 25 to 30 minutes.

Combine powdered sugar, lemon rind, and juice in a medium mixing bowl, beating until smooth. Spread glaze over warm cookies in pan. Cut into 2-inch squares. Leave uncovered, at least overnight, before storing in an air-tight container.

Yield: 2 dozen.

Note: Lemon Squares may be cut into larger squares and topped with vanilla ice cream.

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