Cherry Parisiene

3 tbsp. powdered sugar
1 1/4 c. flour
1 stick butter
2 eggs, slightly beaten
1 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1/2 c. chopped pecans and/or almonds
1/2 c. flaked coconut
1/2 c. halved maraschino cherries


Mix together powdered sugar and 1 cup of the flour (set 1/4 cup aside). Cut in butter with pastry blender until cornmeal consistency. Spread this mixture evenly over bottom of greased 8 inch square pan. Pack pastry mixture firmly. Bake in 350 degree oven for 25 minutes or until golden brown. Reduce oven to 325 degrees after baking the pastry. Mix together the eggs, sugar, 1/4 cup flour, baking powder, salt, and vanilla. Fold in nuts, coconut, and cherries. Spoon this mixture over warm baked pastry. Bake at 325 degrees for 30 to 35 minutes. Can be served plain or with ice cream or whipped cream.