Nan’s Coconut-Walnut Shortbread Bars
– as was prepared by Auntie Em’s Cookie Shoppe of Peddler’s Village in Lahaska, PA
The bakery is gone, but so lucky to be given the recipe for this luscious marriage of buttery shortbread and pecan pie-like filling.
This recipe makes about 100 bars
3 cups (six sticks) butter, room temperature
1 ¾ confectioner’s sugar (I like KAF’s no-melt sugar)
4 cups plus 2 TBLS all-purpose flour
4 tsps. cornstarch
3 cups firmly packed light brown sugar
1 TBLS. Vanilla extract
1 TBLS. Light corn syrup
5 ½ cups (19 ounces) chopped walnuts
¾ cup plus 2 TBLS. Flaked, coconut
1 egg beaten with 1 tsp. water (glaze)
Position rack in lower third of oven and preheat to 275 degrees F. Cream butter with confectioner’s sugar until light and fluffy. Blend in flour and cornstarch. Press dough into bottom of 12×17 inch baking pan. Pierce surface with fork. Bake until golden brown, about 70 minutes. Remove shortbread from oven and cool 10 to 15 minutes. Increase oven temperature to 350 degrees F.
Meanwhile, blend eggs, brown sugar, vanilla and corn syrup in large bowl. Mix in walnuts and coconut.
Brush shortbread with glaze. Spread walnut mixture over shortbread evenly. Bake until top is golden and set, about 25 minutes. Cool completely. Then cut into 2×1 inch bars.