This sweet bar biscuit is perfect for lovers of coconut and maraschino cherries.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 1 (8 ounce) can fruit cocktail
- ¼ cup butter, softened
- ⅓ cup white sugar
- 1 egg
- ¼ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon maraschino cherry juice
- ½ cup flaked coconut
- ¼ cup maraschino cherries, chopped
Instructions
- Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
- Stir together in a bowl the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
- Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
- Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners’ sugar over the top if desired. Cut into squares.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 128 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This is actually really good. I love that it isnt too sweet. And it is moist!
I started making these before I realized I did not have any coconut, so I just left it out. These were good and not too sweet.
I save 5 stars for only the most phenomenal of dishes. While not phenomenal, this is really darn good. I will definitely make it again and again…
It’s not too sweet and not too bland. IT’S GREAT!
just wondering if this recipe freezes well. need to make squares for my sons wedding reception.
delicious