Recipe - Linzer Cookies

One half cup Butter or margarine; cut in

CRUST
chunks
3 tablespoon Sugar
1 Egg
1 One fourth cup Allpurpose flour
One fourth teaspoon Salt if butter or margarine
is unsalted

FILLING
2 Eggs
One half cup Sugar
2 2/3 cup Flaked coconut;
approximately
1/3 cup Raspberry preserves

Cream butter with sugar, using electric mixer. Add egg and beat until
thoroughly mixed. Add flour and salt and beat at low speed until a dough
forms. Shape dough into a flattened block. Press and roll into an ungreased
baking pan. A 9inch pan is specified but since most square pans are
smaller, a rectangular pan that comes close to the 81square inch surface
of the 9inch square, perhaps a 101/2x7One half inch pan, can be used. Chill
dough about 1 hour.

Bake at 350 degrees for 1215 minutes or longer, just until lightly
browned.

While crust bakes, beat eggs well. Gradually beat in sugar. Continue
beating until thick and light in color. Fold in coconut. Remove crust from
oven. Lower (?) temperature to 375 degrees.

Spread preserves evenly over crust to within One fourth inch of edges. Carefully
spread coconut mixture over preserves.

Bake at 375 degrees for 25 minutes, or until golden brown. Cool. Cut into
squares or bars. Yields 3 dozen 1One half inch square cookies.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.