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Lamington Bars

MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Australia's famous Lamingtons are squares of sponge
    cake that are first dipped in chocolate glaze, and
    then in coconut. This is a cookie version that has a
    center made with toasted almonds. Enjoy!

    Cookie Base:
    2 cups all-purpose flour
    1 t baking powder
    1/4 t salt
    3/4 cup sweet butter, at room temperature
    3/4 cup granulated sugar
    1 t vanilla
    3 large eggs, lightly beaten
    1 cup sliced almonds

    Chocolate Glaze:
    6 cups confectioners' sugar
    2/3 cup cocoa powder
    2 t vanilla
    10-12 T milk
    5 cups, flaked coconut (one 14 oz. pkg)

    Preheat oven to 375 degrees Farenheit. Grease a 10
    x 15 inch jelly roll pan. Line with waxed paper
    allowing excess paper to overhang the pan on both
    sides. Butter the waxed paper. On a cookie sheet lay
    the slice almonds in a single layer and toast in the
    oven for 8-10 minutes. After 5 minutes of baking, toss
    so that they toast evenly. Remove from oven and let
    cool.

    Cookie Base:
    In a bowl, mix together the flour, baking powder,
    and salt. Set aside. In a large bowl, cream the
    butter, sugar, and vanilla. Slowly add the beaten
    eggs, mix well while adding. Stir in the flour 1/2 cup
    at a time, stirring well after each addition. Stir in
    the toasted almonds. Spread evenly in the prepared
    pan. Bake for 10-15 minutes, until a toothpick
    inserted in the center comes out clean. Holding the
    ends of the waxed paper, lift the cookie base out of
    the pan and place on a rack to cool.

    Glaze:
    In a large bowl, whisk together the cocoa and
    confectioners' sugar until no lumps remain. Add the
    vanilla and 4 T of milk. Add enough of the remaining
    milk to make a smooth glaze of medium consistency.

    Line a large baking sheet with plastic wrap. Place
    the coconut on a large plate. Cut the cookie base into
    48 strips (1 1/4 x 2 1/2 inches each). Use a fork to
    spear the cookie pieces and dip each piece into the
    chocolate glaze, allowing any excess to drip back into
    the bowl. Place the chocolate dipped cookie on the
    plate of coconut. Use two forks and turn so that the
    cookie is well coated with coconut on all sides. Place
    on the prepared baking sheet and refrigerate until the
    glaze is set.

    These cookies will keep for 1 week in an air tight
    container at room temperature or they can be frozen.
    Makes 4 dozen.

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