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Tom Thumb Treats Recipe

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This recipe from my mother-in-law dates back to the 1930's. My husband makes them just once a year, at Christmas, but they are worth waiting for!
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • TOPPING:
  • 2 eggs
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups sweetened shredded coconut
  • 1 cup chopped walnuts

Directions

In a bowl, combine flour, brown sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 325° for 12-15 minutes or until golden brown.
In a bowl, beat eggs, brown sugar and vanilla until foamy. Combine flour, baking powder and salt; gradually add to the egg mixture. Stir in coconut and nuts. Spread over crust. Bake for 20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 3-1/2 dozen.
Originally published as Tom Thumb Treats in Best of Country Cookies 1999, p89

Nutritional Facts

1 each: 101 calories, 5g fat (2g saturated fat), 10mg cholesterol, 62mg sodium, 12g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • TOPPING:
  • 2 eggs
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups sweetened shredded coconut
  • 1 cup chopped walnuts
  1. In a bowl, combine flour, brown sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking pan. Bake at 325° for 12-15 minutes or until golden brown.
  2. In a bowl, beat eggs, brown sugar and vanilla until foamy. Combine flour, baking powder and salt; gradually add to the egg mixture. Stir in coconut and nuts. Spread over crust. Bake for 20 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 3-1/2 dozen.
Originally published as Tom Thumb Treats in Best of Country Cookies 1999, p89

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MY REVIEW
meganmyer User ID: 1790586 33064
Reviewed Sep. 17, 2011

"This has become our families favorite cookie bar recipe! It's easy enough for my girls to make by themselves and it tastes like it took hours to make. The brown sugar gives it a caramel taste, the coconut and walnuts add the perfect crunch. Definitely a recipe worth passing down!"

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