Many a copy of JOY has been sold on the strength of this recipe. One fan says her family is sure these are the cakes St. Peter gives little children at the Gates of Heaven, to get them over the first pangs of homesickness.
The lemon glaze should be spread on warm cakes or Christmas cookies. It has a fine consistency for embedding decorative nuts and fruits.
Recipe information
Yield
Twelve 2 3/4 x 2 1/3-inch bars
Ingredients
Lemon glaze:
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan lined with foil.
Step 2
Beat the butter, granulated sugar, 1 egg yolk, and 1/4 teaspoon of vanilla in a medium bowl until well blended.
Step 3
Stir in 3/4 cup of flour until well blended and smooth.
Step 4
Press the dough evenly into the baking pan. Bake for 10 minutes. Meanwhile, beat 2 eggs, light brown sugar, 1 1/2 tablespoons flour, baking powder, salt, and 1 1/2 teaspoons of vanilla in a medium bowl until well combined.
Step 5
Stir in nuts and coconut.
Step 6
Spread the mixture evenly over the hot baked crust. Bake until the top is firm and golden brown and a toothpick inserted in the center comes out slightly wet, 20 to 25 minutes. Set the pan on a rack. If desired, while the bars are still warm, spread evenly with Lemon Glaze (recipe below).
Step 7
Let stand until the bars are cool and the glaze is set.
For lemon glaze:
Step 8
Beat confectioners' sugar, juice, and vanilla together until smooth.
