| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Cookies, Desserts | 1 | Servings |
INGREDIENTS
| 3 | c | Pillsbury Best All Purpose Flour*, sifted |
| 3/4 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | c | Butter; softened |
| 2 | Egg yolks; beaten slightly | |
| Water to measure 1/3 cup | ||
| 2 | ts | Sugar |
| 1/2 | ts | French's Cinnamon |
| 1 | c | Funsten's Almonds; chopped |
| 2 | Egg whites | |
| 1/8 | ts | French's Cream of Tartar |
| 2 | c | Confectioners' sugar; sifted |
| 1 | ts | French's Vanilla |
INSTRUCTIONS
MERINGUE BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift together flour, 3/4 cup sugar, and salt into large bowl. Cut in butter until particles are fine. Place beaten egg yolks in measuring glass and add enough water to equal 1/3 cup. Sprinkle gradually over flour mixture, stirring with fork until dough is moist enough to hold together. Form into a ball. Chill while preparing meringue. Meringue**: Beat 2 egg whites with 1/8 teaspoon French's Cream of Tartar until soft mounds form. Gradually add confectioners' sugar; continue beating until stiff. Stir in vanilla. Roll out dough on floured surface to 20 x 15-inch rectangle. Spread with meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over meringue. Press in slightly with spatula. Cut into 3 x 1-inch bars. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 10 to 15 minutes until delicately browned. *For use with Pillsbury's Best Self-Rising Flour, omit salt; decrease baking time to 8 to 10 minutes. **Dough and Meringue may be covered tightly and stored in refrigerator up to 4 days. NOTES : "Senior Winner in Pillsbury's 5th Grand National Recipe and Baking Contest. Adapted by Ann Pillsbury." Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997
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