Easy, yummy and pretty this rich buttery cherry bar cookie recipe is a cinch to make. A perfect take-along for potlucks and picnics alike.

Bottom Layer:
1 cup unbleached all-purpose flour
1/4 cup confectioners’ sugar
1/2 cup butter

Sift the flour and confectioners’ sugar into a medium sized bowl. Cut in the butter to create a course meal. Press the mixture evenly into the bottom of an ungreased 9×9 or 11×7 pan. Bake at 350° for 10 minutes.

Top Layer:
1/4 cup unbleached all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup maraschino cherries
1/2 cup sweetened flaked coconut
1/2 cup walnuts

In a small bowl, lightly beat the eggs. Finely chop the cherries. Coarsely chop the walnuts.

Sift the flour, sugar, baking powder and salt into a large mixing bowl. Stir in the eggs, cherries, coconut and walnuts. Spread the mix over the baked bottom layer.

Bake at 350° for 30 – 40 minutes.

Yield: 9 – 15 pieces.

Store in a tightly sealed tin.

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