Today...I decided to bake...IMAGINE THAT! The intention was to do Cranberry biscotti...may get to that yet, we shall see. And to make the Devils Food White Out Cake for Thanksgiving because it is what my 6 year old asked for. Instead...I made these yummy cranberry bars for my Octochicks rehearsal tonight. :) Not that they will get eaten there....but at least they are available, and the rest will go to work with my husband tomorrow.

TO-DIE-FOR CRANBERRY- COCONUT SQUARES
www.RecipeGirl.com

BASE:
¼ cup butter, softened
¼ cup granulated sugar
1 cup flour
pinch of salt

TOPPING:
1 cup granulated sugar
2 Tbs flour
½ tsp baking powder
pinch of salt
1 large egg
1 large egg white
¼ cup fresh lemon juice
1½ cups fresh or frozen (unthawed) cranberries
½ cup shredded coconut
powdered sugar for sprinkling (optional)

1. Preheat oven to 350°F. Spray 8×8-inch pan with nonstick spray.

2. Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.

3. Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.

4. Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.

5. Sprinkle with powdered sugar, if using, before cutting into squares.

Servings: 16
Yield: 16 squares
Recipe Source: One Smart Cookie