Coconut-Apricot Bars
2 eggs
1/4 cup brown sugar (packed)
1/4 cup butter or margarine, softened
1/4 cup water
1 package lemon cake mix
1 cup flaked coconut
1 cup chopped dried apricots
Cream Cheese Frosting (below)
Heat oven to 375 degrees. Grease and flour jelly roll pan, 15 1/2x 10 1/2x 1 inch. Beat eggs, sugar, butter, water and half the cake mix (dry) until smooth. Stir in remaining cake mix, the coconut, and apricots. Spread in pan. Bake 20 to 25 minutes. Cool; spread with frosting. Cut into bars, 3x1 1/2 inches. 30 bars.
Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash salt
2 1/2 cups confectioners' sugar
Red and yellow food color
Blend cheese, milk, vanilla and salt. Gradually add sugar, beating until frosting is smooth and of spreading consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Tint orange with few drops each food color.
Nurnbergers
1 cup honey
3/4 cup brown sugar (packed_
1 egg
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon each allspice and nutmeg
1/4 teaspoon cloves
1/3 cup cut-up citron
1/3 cup chopped nuts
Blanched almond halves
Candied cherries or citron
Glazing Icing (below)
In saucepan, heat honey to boiling. Cool thoroughly. Stir in sugar, egg, lemon peel and juice. Mix in remaining ingredients except almond halves, cherries and icing. Cover; chill and least 8 hours.
Heat oven to 400 degrees. Roll small amounts of dough at a time 1/4 inch thick on lightly floured cloth-covered board. (Keep remaining dough chilled.) Cut dough into 2-inch rounds. Round up each round a bit toward center; place almond halves around edge and candied cherry in center.
Bake 10 to 12 minutes or until no imprint remains when touched. Brush icing lightly over cookies; immediately remove from baking sheet. Cool. About 5 dozen cookies.
Glazing Ice: Mix 1 cup granulated sugar and 1/2 cup water. Cook over medium heat to 230 degrees or just until small amount spins 2-inch thread. Remove from heat; stir in 1/4 cup confectioners' sugar.
Koulouria
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 egg white
1/4 cup sugar
Beat butter, 1/2 cup sugar, the egg, egg yolk and vanilla until light and fluffy. Mix in flour, soda and salt. (Dough will be stiff.) Cover; chill 2 hours.
Heat oven to 350 degrees. Shape dough by heaping teaspoonfuls into ropes, each 6 inches long and 1/4 inch thick. For smooth, even ropes, roll them back and forth on lightly floured cloth-covered board.
On greased baking sheet, shape each rope into figure-8, letting ends extend 1/2 inch. Complete cookies one at a time.
Beat egg white until foamy, gradually adding 1/4 cup sugar while beating. Brush tops of cookies with sweetened egg white. Bake 15 minutes. 4 dozen cookies.
Coconut Chews
3/4 cup shortening (half butter or margarine)
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar (packed)
2 tablespoons flour
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut
Orange-Lemon Icing (below)
Heat oven to 350 degrees. Cream shortening and confectioners' sugar. Blend in 1 1/2 cups flour. Press mixture in bottom of ungreased baking pan, 13x9x2 inches. Bake 12 to 15 minutes. Mix remaining ingredients; spread over hot baked layer. Bake 20 minutes longer. While warm, spread with Orange-Lemon Icing. Cool; cut into bars, about 3x1 inch. 32 bars.
Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter or margarine, melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.