English Dainties Cookies

This recipe is a shortbread crust with a nice nut mixture on top and glazed with a lemon sugar. The flavor combination is delicious. I found this recipe in a homemade book which only included a very few recipes . This particular one was handwritten, and to my surprise also found a typed version which was thankfully protected in a plastic card case (see below). I want to believe this extra protection tells me it was a cherished family recipe years ago. I had to see what this recipe was all about. My first batch was using the original recipe but then thought it would be fun to replace the all purpose flour with chestnut flour. If you scroll down to the second picture, you will see the two variations I made (original recipe on the left and chestnut on the right). My in-house critics (husband and children) were divided on which shortbread cookie they preferred. I myself liked the chestnut flour version but they enjoyed the original recipe. Both recipes deliver a tasty cookie that has the flexibility to use any nut filling you may wish to use.

Ingredients:

• 1 cup chestnut flour

• 4 tablespoons butter

• 1 tablespoon sugar

• 1 cup light brown sugar

• 1 cup hazelnut, whole

• 1/2 cup coconut chips

• 1/2 teaspoon baking powder

• 2 tablespoons flour

• 2 eggs, beaten

• 3/4 teaspoon vanilla

• 1 cup confectioners sugar

• 2 tablespoon butter, melted

• juice of 1/2 lemon

Yield: 1 9 inch square pan

Prep Time: 25 minutes

Cook Time: 1 hour

Method:

1. Preheat oven to 350°F.

2. Line a 9 inches square pan with parchment paper.

3. Place the chestnut flour in a bowl. Cut the butter into cubes, and add it to the flour along with the sugar. Mixture should resemble wet coarse meal. Press into the pan. Bake for 15 minutes.

4. Remove from oven and let cool.

5. Prepare the filling. Toast the hazelnuts and the coconut flakes in the oven for 5-6 minutes. Remove, and let cool. Chop the nuts and the coconut flakes. Place in a bowl. With a fork, mix in the light brown sugar, baking powder, flour, eggs and vanilla. Place the filling mixture in the cooled crust. Place in the oven and bake for 50-55 minutes until pick placed in the middle comes out clean.

6. Let cool on a rack.

7. Make the topping. In a bowl, mix the confectioners sugar and the butter. Add enough lemon to make the mixture smooth enough to spread on top.