A buttertart-like filling between a shortbread base and a lemon glaze.
1 cup All-purpose flour
1 teaspoon baking powder
1 tablespoon milk
1/2 raspberry jam
1 cup light brown sugar
2 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup coconut
1 1/2 cups icing sugar
1 1/2 tablespoon lemon juice
1 to 2 tablespoons cream
Combine flour and baking powder. Cut in shortening until mixture is crumbly. Beat egg and milk together. Add to flour mixture. Mix well.
Press firmly into greased 9 inch square cake pan. Spread jam evenly over crust.
Beat eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
Bake at 350 degrees for 35 to 40 minutes, or until set and golden. Cool slightly then frost while still warm.
Combine all ingredients using enough cream to make a spreading consistency.
Spread quickly over slightly warm bars.