Lingonberry Fingers
adapted and updated from an unknown contributor's recipe for Raspberry Fingers from Oh Boy! Cookies... Sponsored by Southwestern Band Boosters (undated)
Ingredients
for the base:
- 1 cup flour
- ½ cup light brown sugar
- 1 egg
- 1 tablespoon milk
- 1 teaspoon baking powder
- ¼ teaspoon ground cardamom
- pinch nutmeg
for the filling:
- 14 oz lingonberry jam or other favorite, tart jam
for the topping:
- 1 egg
- 1 cup sugar
- 1 tablespoon melted butter, cooled
- 1 teaspoon vanilla
- pinch cardamom
- pinch allspice
- pinch nutmeg
- 2 cups sweetened flaked coconut
Instructions
- Preheat oven to 350. Lightly butter a 8x8 inch baking dish. Set aside.
- In a medium bowl or bowl of a stand mixer, beat together all the base ingredients until it looks like slightly clumpy wet sand. Press into the bottom of the pan.
- Spread the jam over the base.
- In a large bowl or bowl of a stand mixer beat the egg until creamy. Beat in the sugar until smooth. Add the butter and vanilla, beat until smooth. Mix in the coconut and spices until well coated in the egg mixture.
- Spread in an even layer over the jam.
- Bake 30 minutes or until golden brown and cooked through. The jam will be very hot and bubbling around the edges.
- Cool completely on a wire rack before slicing into rectangular pieces or squares. Store leftover in an air tight container at room temperature.