LEMON DATE SQUARES

     SHORTBREAD                       ¼ cup powdered sugar
     ½ cup butter                     2 tbsp sifted flour
     1 cup sugar                      ½ tsp baking powder
     1 cup sifted flour               ½ tsp salt
     1 tsp grated lemon rind          1 cup coconut flakes
     FILLING                          ½ cup chopped dates
     2 eggs                           1 tbsp lemon juice

Cream the butter and sugar in a bowl until light and fluffy. Blend in the flour and lemon rind. Press into an 8x8 pan. Bake for 20 minutes at 350°.

Beat eggs until thick and lemon-colored. Blend in sugar and then flour, baking powder, salt, coconut, dates, and lemon juice. Spoon over shortbread and bake until firm and brown, about 25 minutes. Cool on wire rack and cut into squares. Makes 16.

Adapted from the “Southern Living Desserts Cookbook” (1971). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!