Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 6 tablespoons powdered sugar
- 1 cup cold unsalted butter
- 2 cups sugar
- 4 large eggs, beaten
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup sweetened coconut flakes
- 1 1/2 cups chopped pecans
- 1 cup chopped maraschino cherries
Instruction
- Preheat the oven to 350°F.
- Use a mixer to combine the butter, flour, and powdered sugar. Drop the dough by dollops into a metal 9x13-inch baking pan. Press evenly - using hands sprayed with cooking spray if the dough is sticky. Bake for 25 minutes or until just golden brown around the edges.
- While the crust is baking, in large bowl, mix the sugar, eggs, cornstarch, salt, vanilla, coconut, pecans , and cherries together,
- Pour the filling mixture over the hot shortbread crust. Lower the oven temperature to 325° and bake for 30 minutes or until light golden brown. Cool completely before slicing into squares.
