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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