Iced Tea Bars

Cookies that are glazed delights feature coconut, pecans, orange juice, and lemon juice in the mix.

By Molly O'Neill

"The bottom layer is very buttery. If you don’t have a baking prodigy, make it yourself. But small hands can press the dough into the bottom of the baking pan and the two additional layers are fairly easy to make," said the Reluctant Grandmother.

1/2 cup plus 2 tablespoons and 1 teaspoon lightly salted butter, softened
1 cup plus 2 tablespoons flour
2 eggs, well beaten
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups brown sugar
1/2 cup shredded coconut
3/4 chopped pecans
1 1/2 cup sifted powdered sugar
2 tablespoons orange juice
2 teaspoon lemon juice

1. Preheat the oven to 350 degrees F. Use 1 teaspoon of butter to coat a 9-by-11-inch baking pan. In a bowl, combine 1/2 cup of the butter with 1 cup of flour until mixture comes together to form a ball. Press the dough evenly into pan. Bake for 15 minutes. Remove from oven. Lower temperature to 300 degrees.

2. Combine the remaining 2 tablespoons flour, the eggs, salt, vanilla, brown sugar, coconut and pecans. Spread over the crust. Bake until lightly browned, about 20 minutes. Remove from oven and cool.

3. Melt the remaining 2 tablespoons of butter. Whisk in the powdered sugar, the orange and the lemon juices. Spread the glaze over the cookies. Cut into 1-inch squares and serve. Do not freeze. Store in a cool place for up to 3 days.

Yield: About 100 bars.



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