| 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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