This is a fruity bar cookie, good for coconut and maraschino cherry fans.
Original recipe makes 2 Dozen
Ingredients
1 (8 ounce) can fruit cocktail
1/4 cup butter, softened
1/3 cup white sugar
1 egg
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon maraschino cherry juice
1/2 cup flaked coconut
1/4 cup maraschino cherries, chopped
Directions
- Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
- Stir together in a bowl the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
- Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
- Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners’ sugar over the top if desired. Cut into squares.
Nutrition
Calories: 147 kcal
Carbohydrates: 23.4 g
Cholesterol: 28 mg
Fat: 5.3 g
Fiber: 0.9 g
Protein: 2.1 g
Sodium: 128 mg