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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 9-inch pan is specified but since most square pans are smaller, a rectangular pan that comes close to the 81-square inch surface of the 9-inch square, perhaps a 10-1/2x7-1/2 inch pan, can be used. Chill dough about 1 hour. Bake at 350 degrees for 12-15 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 1/4 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 1-1/2 inch square cookies. NEWSPAPER ARTICLE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 14 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 64.6mg||20 %|
|Sodium 77.2mg||3 %|
|Potassium 27.7mg||1 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 16.1g|
|Protein 2.4g||3 %|
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Calories per serving: 87
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