In the Kitchen: Tom Thumb Cookie Bars

by | Desserts, In the Kitchen, Recipes

Stuffed Artichoke Bottoms

This recipe comes from one of our favorite contributors, Jodi Squires Fitzgerald. It’s her mother’s recipe and definitely a family favorite! — EH Stafford, Managing Editor


Tom Thumb Cookie Bars

by Jodi Squires Fitzgerald




1 cup – Shortening (solid Spry, Crisco or vegetable shortening)
1½ cups – Brown Sugar (packed)
½ tsp – Salt
1 cup – Flour
1 tsp – Vanilla
2 Eggs, well beaten
2 tsp –  baking powder
1½ cups – Shredded coconut
1 cup – Walnuts, chopped



Preheat your oven to 325F.



Combine Crisco, salt and 1/2 cup of brown sugar and cream thoroughly. Add 1 cup of flour and blend.

Spread mixture in 8×10 inch greased pan.  Bake at 325F degrees for 15 minutes and remove.








Add remaining 1 cup brown sugar, vanilla and beaten eggs, beating until thick.

Add 2 tablespoons flour, baking powder, coconut and nuts. Blend well and spread in pan.









Bake at 325 degrees for 25 minutes.  Cool and cut. (Jodi always doubles this recipe.)








Not perfect, but definitely delicious. Enjoy!

My end result was a little more like gooey cake, than a bar.

Tom Thumb Cookie Bars as made by


As you can see, my recipe didn’t come out exactly like Jodi’s or I suspect, I left out the salt when I was mixing the first part of the recipe. It was still absolutely delicious; especially with vanilla ice cream. I will enjoy making this one again. I hope you’ll try it. —EH (Ellen) Stafford, Managing Editor





Printable version of this recipe

In the Kitchen series – Tom Thumb Cookies



Photos, preparation and serving notes

EH (Ellen) Stafford, Managing Editor



Click here to explore LKNConnect’s Cookbook. See all of our published recipes.




The views, thoughts and opinions expressed by our writers belong solely to them
and do not represent, its publisher or its staff.



Use the Connect Buttons below to connect to this featured business!