Page 159 - Classic Cookies with Modern Twists

overhang on all sides. Lightly grease the foil and set aside.

2. In the bowl of a food processor tted with the met al blade,
pulse the butter, 1½ cups of the our, ½ cup of the sugar, and ½
teaspoon of the salt until the mixture resembles coarse
cornmeal. Press the cr ust into the pan, using your ngertips to

distribute it evenly over the bottom. Bake for about 15 minutes,
or until the cr ust is lightly brow ned.

3. In a large bowl, whisk together the eggs, the remaining 1¼
cups sugar, and the vanilla. Stir in the remaining 3 t ablespoons

our, the remaining ½ teaspoon salt, and the baking powder.
Add the coconut, pecans, and apricots, stirring with a spatula to
evenly distribute the ingredients. Pour the lling over the warm
cr ust and return the pan to the oven. Bake for about 25 minutes,

rot ating the pan half way through, or until the lling is set and
golden brow n. Move the pan from the oven to a wire rack to cool
completely before cutting.

WITH A TWIST

Choc ol ate-C oc on ut-Almon d Bars (pictured): Substitute 1
cup lightly toa sted, coa rsely chop ped almon ds for the

pecans and 1 cup bittersweet choc olate chips for the
apricots.