Title: Cranberry-Macadamia Bars
Categories: Cookies, Desserts
Yield: 48 Bars

1 1/4 c All-purpose flour
3/4 c Sugar
1/2 c Butter
1 c Finely chopped macadamias,
--hazelnuts or pecans
1 1/4 c Sugar
2 Beaten eggs
2 tb Milk
1 ts Finely shredded orange peel
1 ts Vanilla
1 c Finely chopped cranberries
1/2 c Coconut

Crust: In a medium mixing bowl, stir together flour and 3/4 c sugar. Cut
in butter until mixture resembles coarse crumbs. Stir in 1/2 c of the
nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch
baking pan. Bake in a 350 F oven for 10-15 minutes or until crust is light
brown around edges.

Topping: Combine the 1 1/4 c sugar, eggs, milk, orange peel, and vanilla.
Beat until combined. Pour over the hot crust. Sprinkle with the remaining
nuts, cranberries, and coconut.

Bake in the 350 F oven for 30 minutes more or until golden. Cool slightly
in the pan on a wire rack. Cut into 24 bars; cut bars in half diagonally
while warm. Cool completely.

Per cookie: 88 cal, 4 g fat (2 g sat), 14 mg chol, 23 mg sod, 1 g pro.

Reprinted from Better Homes and Gardens Magazine, November 1996.
Posted to MM-Recipes Digest V3 #316

Date: Mon, 18 Nov 1996 14:45:58 -0800

From: Julie Bertholf