Texas Jewish Bar Cookies
"The recipe her family used had chopped dates and pecans instead of coconut. Raisins also work if one likes them. I also add about a teaspoon of cinnamon. The reason they are called "Jewish Cookies" is the absence of leavening (e.g. no baking soda, baking power or yeast) in keeping with the tradition of unleavened bread and baked goods during Passover. The batter still manages to rise due to the "chemistry" from the eggs and from air being trapped in the thick batter when beaten. To improve texture and done-ness, try using a larger pan (along the dimensions of a cookie sheet with sides) to make a thinner layer."
Original is 9 servings
Ingredients
- Icing
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Nutritional
- Serving Size: 1 (164.4 g)
- Calories 367.9
- Total Fat - 16.4 g
- Saturated Fat - 7.8 g
- Cholesterol - 409 mg
- Sodium - 374.1 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 2.9 g
- Sugars - 23.8 g
- Protein - 16.6 g
- Calcium - 70 mg
- Iron - 2.8 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325 F.
Step 2
Grease and flour an 8 x 8 inch pan.
Step 3
Beat eggs.
Step 4
Add brown sugar and combine.
Step 5
Add in flour and salt.
Step 6
When combined, add coconut and vanilla.
Step 7
Mix well and pour into prepared pan.
Step 8
Bake about 30 minutes.
Icing
Step 9
Beat butter.
Step 10
Mix in sugar and vanilla.
Step 11
Add enough cream until it is of spreading consistency and cover cake.
Tips
No special items needed.
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