English Cherubs

Janice Held of Wright City writes that these are a rich, chewy bar cookie that tastes like pecan pie.

1 cup firmly packed light brown sugar, divided
1/2 cup butter or margarine, softened
1 1/3 cups all-purpose flour
1 dash salt
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1 cup chopped pecans

Combine 1/2 cup brown sugar, butter, flour and dash salt; mix or knead with hands until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan. Beat eggs until foamy, about 2 to 3 minutes. Add remaining 1/2 cup brown sugar, granulated sugar, vanilla and 1/4 teaspoon salt; mix well. Stir in coconut and pecans. Spread mixture over layer in pan. Bake in preheated 350-degree oven 30 minutes, if using a glass baking dish; in a 375-degree oven 30 minutes, if using a metal pan. Top should be set and lightly browned. Do not underbake. Let cool. Cut in 1 1/2-inch squares.

Makes about 36

Note: Source: St. Louis Post-Dispatch 12/5/88

Reviews of English Cherubs :

1-3 of 4 reviews Next >>

A foodie in New Jersey Dec 23, 2003
Would make this again.
I made these cookies for a cookie swap and everyone enjoyed them I would certainly make them again!

Heather Guimond, an American in Papua New Guinea Dec 21, 2003
Would make this again.
Great recipe -- easy to do and sooo delicious!! Definitely wait until the top is SET.

Julie in East London, South Africa Oct 27, 2003
Would make this again.
These cookies are very good. I gave one to my brother to try and when I asked what he thought they tasted like his answer was: "More!". I will definitely make these many more times!

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