I recently bought a binder full of hand-written recipes from someone in Texas and was intrigued by a recipe called "Jewish Cookies" (which appears right across the page from a Christmas cookie recipe). So I made them. And I still can't figure out what makes them Jewish. A friend offered one explanation: These cookies were made by one of the few Jews in a small Texas town, and were so identified by others based on the religion of the cookie baker. Well, that sounds as plausible as anything else.
So, if you want to try your hand, these are "Very Good" according to the recipe card. Typical of southern desserts, these are really, really sweet. And, while I was expecting to make drop cookies or even rolled cookies from the batter, it was far too liquid-y to make anything but bar cookies. (These are also quite dense and, while not my cup of tea, my co-workers really liked them. The DH deemed these "not very good." He ate two.)
I lined the pan with parchment, so as to create a sling with which to remove the entire cake after baking. These still stuck to the paper -- next time I'd also grease the paper.
Let the cake cool before frosting.
Frost first, then cut into squares.
Recipe below, and below that is the method I used.
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Jewish Cookies
Preheat oven to 325 F
Grease and flour an 8 x 8 inch pan.
4 eggs
1 box (16 oz.) light brown sugar
1 1/2 c. all-purpose flour
1 c. coconut (sweetened or a mixture of sweetened and unsweetened)
1 t. vanilla
1/2 t. salt
Beat eggs. Add brown sugar and combine. Add in flour and salt. When combined, add coconut and vanilla. Mix well and pour into prepared pan. Bake about 30 minutes.
Icing
1/4 stick unsalted butter (room temperature)
1 c. confectioners sugar
1/4 t. vanilla
cream or half and half
Beat butter. Mix in sugar and vanilla. Add cream until it is of spreading consistency and cover cake.
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