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Ingredientes
- 3/4 c. Margarine, softened (preferably OLEO)
- 3/4 c. Packed brown sugar
- 1/8 tsp Salt
- 1 1/2 c. All purpose flour
- 1 c. Toasted pecans
- 2 x Large eggs
- 2 tsp Instant-coffee pwdr
- 1/4 tsp Salt
- 1/2 c. Granulated sugar
- 1/2 c. Packed brown sugar
- 1/2 x Khalua or possibly other coffee liqueur
- 1/3 c. All-purpose flour
- 1 tsp Baking pwdr
- 1 c. Flaked coconut Powdered Sugar
Direcciones
- Procedure:Pre-heat oven to 350 Degrees. Grease a 9" x 13" baking pan.
- To prepare cookie base:In a large mixing bowl, beat margarine, brown sugar and salt till light and fluffy. Add in flour 1/2 c at a time, blending well after each addition.
- Stir in pecans, Spred proportionately over bottom of prepared pan. Bake 12 min; remove from rack.
- To prepare topping:In a small mixing bowl, beat Large eggs, coffee pwdr,a nd sal till light.
- Beating contantly at medium-high speed, adding sugar 1/4 c at a time, beating well after each addition. Increse speed to high; continue beating till mix is thick and pale and ribbons form in bowl when beaters are lifted 5-10 min after. With mixer running at medium speed, graudally add in 1/2 c kahlua, then flour and baking pwdr; beat till just combined.
- Mix in coconut. Pour proportionately over partially baked crust.
- Bake 20 min. Remove from oven. Dust sooled cookies with powdered sugar.
- Cut into 48 squares, cutting six strips one way and eight strips another.
- Store in air tight container at room temperature.
