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| 1/3 Tasse | butter |
| 1 Tasse | Pillsbury Best All-Purpose Flour* |
| 2 Esslöffel | sugar |
| 2 | eggs beaten |
| 1/2 Tasse | brown sugar firmly packed |
| 3/4 Tasse | coconut chopped |
| 1/2 Tasse | Funsten's Nuts; chopped |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | baking powder double-acting |
| 1/2 Teelöffel | French's Vanilla Lemon Frosting |
| 2 Teelöffel | lemon rind grated |
| 2 Esslöffel | lemon juice |
| 1 Tasse | Sifted confectioners' sugar |
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Bake at 350 degrees for 15 to 20 minutes, then for 25 to 30 minutes. Makes 1
1/2 dozen bars. Cut butter into flour and 2 tablespoons sugar until mixture resembles coarse crumbs. Press mixture firmly into ungreased 11x7, 9x9 or 8x8 inch pan. Bake in moderate oven (350 degrees) 15 to 20 minutes until set but not brown. Combine in mixing bowl, the eggs, brown sugar, coconut, nuts, salt, baking powder, and vanilla. Spread over partially-baked dough. Bake at 350 degrees for 25 to 30 minutes. Frost immediately. Cool 15 minutes; cut into bars. Lemon Frosting: Combine lemon rind, lemon juice and confectioners' sugar. Mix until smooth. *For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
Contest by Mrs. Margaret Belitz, Chicago, Illinois. Adapted by Ann Pillsbury."
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