Coconut Diamonds
Ingredients
Ingredients For Crust:
- ¾ cup butter, softened (1½ sticks)
- ¾ cup confectioners sugar
- 1½ cups flour
Ingredients For Topping:
- 2 eggs
- 1 cup packed dark or light brown sugar
- 2 tablespoons flour
- ½ teaspoon baking powder
- ½ teaspoon salt (omit salt if using salted butter)
- ½ teaspoon vanilla
- 1 cup flaked coconut (or ½ cup flaked coconut and ½ cup chopped walnuts)
Instructions
-
Preheat oven to 350°.
- Lightly grease a 13x9x2-inch aluminum oblong pan; set aside.
- Cream butter and add confectioners sugar, mixing until light and fluffy.
- Add 1½ cups flour and slowly mix in until dough holds together (it may be a bit crumbly and that is okay).
- Press the dough into the prepared pan.
- Bake crust until golden brown; 12 to 15 minutes.
- Mix remaining ingredients. Spread over baked layer.
- Bake 20 minutes, until golden brown.
- Cool and then cut into diamond shapes. See slide show for a demonstration on how to cut the cookies.
Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).
Comments
Makes approximately 48 1-inch by 1¼-inch cookies.See the slide show on how to cut the cookies into diamond shapes.
When cutting the cookies, make the cuts about 1-inch apart.
These cookies are very rich cutting them into small 1-inch bites works well.
Note the coconut/nut reference above. My son has a nut allergy, so instead of using walnuts I just use 1 cup of coconut. These are quite goods with nuts, as well.
I use a metal pan, as it makes it easier to remove the diamonds from the pan.