This recipe was written on a lined index card and found in a large collection, date unknown. I’ve typed it below (with some adjustments for easier reading) along with a scanned copy (front side only).

Pink frosted, shortbread base, rich candy like topping

Cherry Walnut Bars

Mix together until crumbly. Press into 13x9x2 pan. Bake 20 min–350° until light brown:

2 1/2 c. sifted flour
1/2 c. sugar
1 c. butter

Blend together:

2 eggs
1 c. br. sugar packed
1/2 tsp salt
1/2 tsp bak. pwd.
1/2 tsp. vanilla

Add:

1 (2 oz) jar maraschino cherries (drained)
1/2 c. chopped walnuts

1/2 c. coconut (optional)—(RecipeCurio note: I believe the coconut is used last as a topping, see below)

Pour mix into baked crust. Bake 25 minutes.

Combine:

1 Tablesp. soften. butter
1 c. pdwr sugar
with enough cherry juice to spread

Sprinkle with coconut. Cut into 48 sm bars.