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Dream Bars (Angel Bars): Submitted by: Marguerite Martin | Date Added: 27 Nov 2011
Listed in: Sweets / Cookies & Brownies
Ingredients

For 2)
cup (2 ounces) unsalted butter
2 tablespoons sugar
1 large egg yolk
teaspoon vanilla
cup all-purpose flour

For 3)
1 cup chopped pecans or walnuts
1 cup flaked or shredded sweetened coconut

For 4)
2 large eggs
1 cup packed light brown sugar
1 tablespoons all-purpose floru
teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla

For 5)
2 Tablespoons unsalted butter
2/3 cup powdered sugar
2 teaspoons freshly squeezed lemon juice
teaspoon vanilla

Cooking Instructions

12 2"x2-inch bars.

Have all ingredients at room temperature (68F to 70F).

1) Preheat the oven to 350F. Line a 7x11-inch or similar 2-quart rectangular baking pan with aluminum foil, allowing it to overhang the two narrow ends of the pan by about 2 inches.

2) Using a mixer beat together the butter, sugar, egg yolk, and vanilla. Stir in the flour, then knead until smoothly incorporated. Firmly press the dough into the pan to form a smooth, even layer. Bake for 10 minutes; set aside.

3) Spread nuts and coconut in a baking pan and toast in the oven, stirring occasionally, 7 to 10 minutes or until coconut is very lightly browned. Set aside.

4) Beat together 2 eggs, light brown sugar, all-purpose flour, baking powder, salt, and vanilla until well blended. Stir the coconut-nut mixture into the egg mixture. Spread the mixture evenly over the dough. Bake on middle oven rack for 20 to 25 minutes, or until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet. Transfer the pan to a wire rack to cool to warm.

5) While the bars are warm, mix together the icing of butter, sugar, lemon juice, and vanilla. If necessary, stir in enough water to yield a spreadable consistency. Spread the icing evenly over the top. Let stand until thoroughly cool and the icing sets. using the overhanging foil as handles, life the bar to the cutting board. Carefully take off the foil and cut into bars.

From Joy of Cooking Christmas Cookies book

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