INGREDIENTS:
1/2 c. shortening
1 1/2 c. firmly packed brown sugar, divided
1 c. flour, sifted
2 eggs, well beaten
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/2 c. flaked coconut
1 c. nuts, chopped
DIRECTIONS:
Cream shortening. Add 1/2 cup brown sugar gradually; continuing to beat until well blended. Add 1 cup flour, working mixture with wooden spoon until crumbly. Spread in ungreased 8 inch square pan, pressing down evenly. Bake at 300 degrees about 25 minutes or until light brown. Remove from oven; set aside.
Combine remaining 1 cup brown sugar and eggs; beat well. Combine 2 tablespoons flour, baking powder and salt; stir in and mix well. Stir in remaining ingredients, blend well; spread over the baked layer. Bake at 350 degrees for 30 minutes. Cool in pan on cake rack. Cut into squares. 9 to 12 squares.
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