I got this recipe from Janet Kusciel when I was in eighth grade. Her parents and mine were best friends. I chose her mom, Gloria to be my sponsor at my confirmation.
Yield: 24 or more depending on size cut| 2 sticks | softened butter |
| 2 cups | flour |
| 1/4 cup | sugar |
| 1 teaspoon | salt |
| 2 | large or x-large eggs |
| 2 tablespoons | flour |
| 1 1/2 cups | brown sugar packed |
| 3/4 teaspoon | baking powder |
| 1 cup | chopped pecan (or walnuts) |
| 1 teaspoon | vanilla extract |
| 1 cup | sweenened coconut shredded |
| powdered sugar to finish |
For Base: Cream butter 'til soft. Blend in flour, sugar and salt. Using your hands, spread evenly on ungreased cookie sheet (10"x15" or less), bake at 350 degrees for 10 minutes. Cool. Beat eggs 'til light and fluffy, mix in brown sugar, flour, baking powder and vanilla. Fold in coconut and pecans. Spoon on and spread on cooled base. Bake at 350 degrees for 20 minutes. Cool, cut into squares and dust with powdered sugar.