1 cup butter; softened
2 large egg yolks
1 cup confectioner’s sugar
2 1/4 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 cup light brown sugar; firmly packed
1 1/2 cup flaked coconut; finely chopped
1 cup sliced almonds; finely chopped
2 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon almond flavoring
2 large egg whites; stiffly beaten
Heat oven to 350. Line bottom and sides of 2 (9x9x2″) baking pans with aluminum foil. Cream butter and confectioners sugar until fluffy. Mix in egg yolks. Beat in 2 1/4 cup flour gradually until soft dough forms. Pat
half of dough into bottom of each lined pan. Bake 10 minutes.
Mix eggs and brown sugar until blended. Stir in coconut, almonds, 2 tablespoon flour, baking powder, almond flavoring and salt. Fold in stiffly beaten egg whites. Spread mixture evenly over partially baked layers.
Return pans to oven. Bake 20 min – or util well browned. Cool completely on wire racks. Lift cookies from pan. Remove foil. Cut into squares.