“This is a fruity bar cookie, good for coconut and maraschino cherry fans.” - by Rosina
Ingredients
Adjust Servings
Original recipe yields 2 Dozen
Directions
- 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
Amount Per Serving (12 total)
- Calories
- 147 cal
- 7%
- Fat
- 5.3 g
- 8%
- Carbs
- 23.4 g
- 8%
Based on a 2,000 calorie diet
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