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Amish Snow Day Treat

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Recipe Name: Amish Snow Day Treat
Total Time: 1 hour 5 minutes
Active Prep: 25 minutes
Cook Time: 10 minutes per batch
Resting/Setting Time: 30 minutes
Difficulty: Easy
Yield: About 36 pieces
Calories per treat: Approximately 210 kcal

A Cozy Introduction

When the world outside hushes under a thick blanket of snow and the wind howls around the eaves of the farmhouse, the Amish kitchen comes alive with a special, quiet purpose. This is no fancy French pastry or delicate confection. This is the Amish Snow Day Treat: a humble, glorious square of pure comfort. Born from a well-stocked pantry and the need to create warmth and joy indoors, this treat is a study in delightful contrasts. A crisp, buttery, shortbread-like base is topped with a layer of gooey, toasted coconut and pecans, all held together with a sweet, vanilla-kissed glue. The crowning glory? A pure white blanket of simple icing and a dusting of shredded coconut that looks exactly like a fresh snowfall. It’s sweet, rich, and incredibly satisfying—a edible representation of coziness itself. Make it once, and you’ll understand why this recipe is a cherished secret, passed down through generations for the first true snow day of the year.

Ingredients

For the Cookie Base & Topping:

  • 1 cup (2 sticks) unsalted butter, softened

  • ½ cup granulated sugar

  • 2 cups all-purpose flour

  • 1 large egg, separated (yolk and white divided)

  • 2 tablespoons milk

  • 1 teaspoon pure vanilla extract

  • 1 ½ cups sweetened shredded coconut

  • 1 cup chopped pecans

For the Vanilla Icing “Snow”:

  • 1 ½ cups powdered sugar, sifted

  • 2-3 tablespoons milk or cream

  • ½ teaspoon pure vanilla extract

  • A pinch of salt

  • For the final “snowfall”: ¼ cup additional sweetened shredded coconut

Equipment

  • 9×13 inch baking pan

  • Hand mixer or stand mixer (or strong arm and a wooden spoon)

  • Two mixing bowls

  • Small bowls for separating ingredients

  • Whisk or fork

  • Saucepan for melting (optional)

  • Measuring cups and spoons

  • Wire cooling rack

Instructions

Part 1: The Buttery Foundation (Time: 15 minutes | Intensity: Low)

  • Preheat & Prepare: Preheat your oven to 350°F (175°C). Do not grease your 9×13 inch baking pan. The generous butter in the dough will prevent sticking beautifully.

  • Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes. This incorporates air and is key for the base’s texture.

  • Form the Dough: Reduce mixer speed to low. Gradually add the flour, mixing just until the dough starts to come together and looks crumbly, like coarse sand. It will not form a single ball.

  • Press into Pan: Pour the crumbly dough mixture into the ungreased pan. Using your fingertips, the bottom of a measuring cup, or a small glass, press the dough firmly and evenly into the bottom of the pan to create a solid, uniform crust layer.

Part 2: The Gooey, Nutty Heart (Time: 10 minutes | Intensity: Medium)

  • Prepare the Egg Wash: In a small bowl, lightly beat the single egg white (reserve the yolk for the topping) with a fork until just frothy. Brush this egg white very lightly over the entire surface of the pressed dough. This will help the next layer adhere.

  • Make the Topping: In a medium bowl, combine the egg yolk, 2 tablespoons of milk, and vanilla extract. Whisk until smooth. Stir in the 1 ½ cups shredded coconut and the chopped pecans. Mix until every piece is evenly coated with the glossy yellow mixture.

  • Assemble: Drop spoonfuls of the coconut-pecan mixture evenly over the egg-washed base. Then, using clean fingers or a spatula, gently spread it into a relatively even layer, pressing down lightly so it sticks. You don’t need perfection here; a rustic, bumpy layer is part of its charm.

Part 3: The Bake & The First Cool (Time: 25 minutes | Intensity: Passive)

  • Bake: Place the pan in the center of the preheated oven. Bake for 22-28 minutes, or until the edges of the crust are a light golden brown and the coconut-pecan topping is toasted and fragrant. The center may look slightly soft but will set further as it cools.

  • Cool Slightly: Remove the pan from the oven and place it on a wire cooling rack. Let it cool in the pan for at least 20 minutes before applying the icing. The base needs to be firm enough to support the “snow.”

Part 4: The Icing Snowfall (Time: 15 minutes | Intensity: Very Low)

  • Make the Icing: While the bars cool, prepare the icing. In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, vanilla, and pinch of salt. Whisk vigorously until completely smooth and opaque white. The icing should be thick but pourable—like a heavy glue. Add the final tablespoon of milk, a teaspoon at a time, only if needed to reach this consistency.

  • Apply the “Snow”: Pour the white icing over the warm (not hot) bars. Tilt the pan gently to help the icing spread to the corners. It should form a beautiful, pristine white layer.

  • The Final Snowfall: Immediately, while the icing is still wet, take the remaining ¼ cup of shredded coconut and sprinkle it evenly and generously over the top. This is your fresh, fluffy snowfall.

  • The Final Set: Allow the treats to cool completely at room temperature until the icing has fully set, which will take about 30 minutes to 1 hour.

Serving & The Amish Way

  • Cutting: Once completely cool and set, use a sharp knife to cut into squares or rectangles. For clean cuts, wipe the knife blade clean between slices.

  • Serving: These treats are best enjoyed at room temperature with a hot cup of coffee, black tea, or a glass of cold milk. They are rich, so small squares are often sufficient.

  • The Vessel: Serve on a simple plate or a vintage platter. No frills needed; their beauty is in their rustic, comforting appearance.

Recipe Notes & Snowy Wisdom

  • Pan Choice: A metal pan will yield a crisper, more golden base. A glass or ceramic pan may result in a slightly softer base.

  • Nut Variations: Walnuts can be used in place of pecans. For a nut-free version, use an additional 1 cup of coconut or substitute with rolled oats for a different texture.

  • Coconut Notes: Sweetened shredded coconut is traditional and provides the right moisture and flavor. Avoid using large-flake coconut for the topping, as it won’t adhere as well.

  • The “No-Grease” Rule: Trust the process. An ungreased pan allows the shortbread base to crisp up properly and provides a surface for the bars to release once cut.

  • Storage: Keep in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months; thaw at room temperature.

Nutrition Information (Per treat, 1/36 of recipe)

  • Calories: 210 kcal

  • Total Carbohydrates: 22g

  • Dietary Fiber: 1g

  • Sugars: 15g

  • Protein: 2g

  • Total Fat: 13g

  • Saturated Fat: 7g

  • Cholesterol: 25mg

  • Sodium: 30mg

Nutritional information is an estimate. Values will vary based on specific ingredient brands, precise measurements, and final yield size.

Final Word: The magic of the Amish Snow Day Treat lies not in complexity, but in profound simplicity and intention. It transforms basic, wholesome ingredients into a square of utter contentment. The process—the pressing, the sprinkling, the waiting—is a quiet meditation, a perfect activity for a day when time moves slowly. Sharing these treats is an act of community, a way to sweeten a cold day and warm the heart. This recipe is a keeper, a delicious heirloom meant to be pulled out when the first flakes begin to fall, ensuring that every snow day is met with anticipation and sweetness. Tuck it away safely, and when winter comes, you’ll know exactly what to do.

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