COINTREAU SQUARES

• 1 1/2 cups dates
• 1/2 cup Cointreau liqueur
• 1 cup shredded coconut
• 1/2 cup chopped pecans
• 2 tablespoons flour
• 1/2 tsp. baking powder
• 1 1/2 cups brown sugar
• 2 eggs
• 1/2 cup butter, softened
• 2 tbsp. brown sugar
• 1 cup flour

Macerate dates in liqueur for 10-12 days, turning regularly. Combine with coconut and pecans. Add two tablespoons flour, baking powder and 1 1/2 cups sugar. Mix well. Add eggs. In another bowl, make shortbread base by creaming butter with 2 tbsp sugar and blending in 1 cup flour. Press shortbread mixture into buttered 9 X9 inch pan. Bake at 300 degrees F for 15 -20 minutes.

Spread date mixture over partially-cooked base. Raise oven temperature to 325 F and bake another 30 minutes. Let stand 24 hrs. at room temperature. Makes about 25 squares.