These use a ton of ingredients, but make a huge pan of coconutty, shortbready cookies that will feed a crowd. We all decided the recommended lemon frosting seemed like overkill on these, but you can decide for yourself. Another holiday favorite. (And yes, this one slipped by my official photo session as well. Argh!)
Walnut Slice Cookies
Patricia Swan
“I have been making these cookies for over 40 years”
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/2 cup cornstarch
4 eggs
1 16oz package brown sugar
4 T flour
1/2 tsp flour
1/2 tsp baking powder
2 tsp vanilla
1/2 pound walnuts, chopped
1 14oz package shredded coconut
Shortbread: Preheat oven to 300 degrees. Cream butter and sugar. In a separate bowl, sift together flour and constrach, then add to butter and sugar mixture. Mix thoroughly. Butter a 9×13″ baking pan. Press into bottom of prepared pan. Bake 15-20 minutes until golden.
While baking shortbread, beat eggs and brown sugar together until very light in color. Add flour, baking powder and vanilla. Beat. Stir in walnuts and coconut. Pour mixture over baked shortbread crust and bake at 300 degrees for 15 to 25 minutes, then continue baking at 350 degrees for 5 more minutes. Cool.
Frosting
1/2 cup butter, softened
1 16oz package powdered sugar
1 30z. package cream cheese, softened
lemon juice
In a bowl, mix together butter, sugar, cream cheese and enough lemon juice to thin frosting. Spread over cooled cookies.