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English Cherubs
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5 stars stars based on 7 reviews - 100% would make this again
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Janice Held of Wright City writes that these are a rich, chewy bar cookie that tastes like pecan pie.
Makes about 36
1 cup firmly packed light brown sugar, divided
1/2 cup butter or margarine, softened
1 1/3 cups all-purpose flour
1 dash salt
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1 cup chopped pecans
Combine 1/2 cup brown sugar, butter, flour and dash salt; mix or knead with hands until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan. Beat eggs until foamy, about 2 to 3 minutes. Add remaining 1/2 cup brown sugar, granulated sugar, vanilla and 1/4 teaspoon salt; mix well. Stir in coconut and pecans. Spread mixture over layer in pan. Bake in preheated 350-degree oven 30 minutes, if using a glass baking dish; in a 375-degree oven 30 minutes, if using a metal pan. Top should be set and lightly browned. Do not underbake. Let cool. Cut in 1-1/2-inch squares.
Note: Source: St. Louis Post-Dispatch 12/5/88
Reviews of English Cherubs:
1-5 of 7 reviews Next >>
A cookie baker Nov 21, 2011
Would make this again.
great cookies i give it a 5***** 5 stars
Nicole in Gilbert, AZ Nov 5, 2006
Would make this again.
Quite delicious! These reminded me of a cookie bar version of german chocolate cake icing--that goey pecan coconut delight. When it bakes, however,It looks more like a pecan pie on top---kind of crusty brown. It isn't terribly attractive, but the taste makes up for that. Still, I'd probably mess around with presentation if these were going on a christmas cookie platter. 5 stars
A cookie baker Jun 9, 2006
Would make this again.
Cherubs have always been one of my favorites~ After I moved away and lost mum's recipe, this one worked wonderfully to fill that little empty spot. ^-^ 5 stars
A cookie baker in New Jersey Dec 23, 2003
Would make this again.
I made these cookies for a cookie swap and everyone enjoyed them I would certainly make them again! 5 stars
Heather Guimond, an American in Papua New Guinea Dec 21, 2003
Would make this again.
Great recipe -- easy to do and sooo delicious!! Definitely wait until the top is SET. 5 stars
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