English Tea Cakes

Preheat oven to 350 degrees F. Line 9-inch by 9-inch metal baking pan with foil, extending foil over ends.

Prepare Tea Cakes: In medium bowl, combine confectioners' sugar and 1 cup flour. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. With fingertips, press mixture evenly onto bottom of prepared pan. Bake crust 23 to 25 minutes or until lightly browned. Remove pan from oven.

While crust bakes, in same medium bowl, with fork, mix eggs, brown sugar, nuts, coconut, vanilla, salt, baking powder, and remaining 2 tablespoons flour until well blended.

Spread topping evenly over hot crust. Return pan to oven; bake 25 minutes or until topping is just set and edges are golden. Cool completely in pan on wire rack.

Prepare Lemon Butter Frosting: From lemon, grate 1 teaspoon peel and squeeze 4 teaspoons juice. In medium bowl, with mixer on medium speed, beat lemon peel and juice with remaining frosting ingredients until smooth. Spread frosting over top of cake. Refrigerate 10 to 15 minutes to allow frosting to firm slightly for easier cutting.

Transfer tea cake with foil to cutting board. Carefully pull foil away from sides. Cut into 8 strips, then cut each strip crosswise into 8 bars.

Store cookies in tightly covered container, with waxed paper between layers, in refrigerator up to 1 week or in freezer up to 1 month.

Serving size = 1 cookie