Ingredients for Pink Frosted Cookies
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter
- 2 large eggs
- ¾ cup packed brown sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Maraschino Cherries
- Walnuts
- Flaked Coconut
- 2 cups powdered sugar
- 2-4 tablespoons cherry juice
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How to Make Pink Frosted Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup granulated sugar, and ½ cup (1 stick) unsalted butter. Cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of a greased 13x9 inch baking pan.
- Bake for 20 minutes, or until lightly golden.
- While the crust bakes, prepare the cherry topping: In a separate bowl, whisk together 2 large eggs, ¾ cup packed brown sugar, ¼ teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon vanilla extract.
- Stir in 1 (15 ounce) can cherry pie filling, ½ cup chopped walnuts, and ½ cup shredded coconut.
- Pour the cherry mixture evenly over the baked crust.
- Bake for an additional 20 minutes, or until the topping is set and lightly browned.
- Let the bars cool completely before frosting.
- For the frosting: In a medium bowl, beat together ½ cup (1 stick) unsalted butter until smooth. Gradually add 2 cups powdered sugar, beating until combined.
- Stir in enough cherry juice (approximately 2-4 tablespoons) to reach a spreadable consistency.
- Spread the frosting evenly over the cooled bars.
- Sprinkle with additional shredded coconut, if desired.
- Once the frosting has set, cut into bars and serve.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
372g
Fat
118g
Carbs
44g
