| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookie | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 1 3/4 | Stick butter | |
| 4 | Egg yolks | |
| 1/2 | ts | Soda |
| 18 | oz | Apricot preserves |
| 4 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 1 1/4 | c | Ground pecans |
INSTRUCTIONS
TOPPING Sift dry ingredients several times. Add cold butter and work until crumbly. Add slightly beaten egg yolks. Compress into a ball. Flatten on a 15x10 inch cookie sheet. Roll with a rolling pin. Spread 18 ounces of apricot preserves on top of dough. Leave 1/4 inch margin around edge of dough. Topping: Beat egg whites until stiff. Add cream of tartar. Slowly add sugar and vanilla. Fold in nuts. Spread on top of dough and apricots. Bake at 350 for 20 minutes. MRS B.M. MEEK (SUSAN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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