| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bars, Cookies |
36 |
Bars |
INGREDIENTS
| 2 |
c |
C and H Powdered Sugar |
|
|
unsifted |
| 1 1/2 |
c |
Blanched almonds, ground |
|
|
2 cups |
| 1 |
|
Egg white |
| 2 |
T |
Water |
| 2 |
c |
All-purpose flour |
| 2 |
t |
Baking powder |
| 1/2 |
c |
C and H Powdered Sugar |
|
|
unsifted |
| 1 |
c |
Butter or margarine |
| 1/2 |
t |
Vanilla |
| 1 |
|
Egg |
INSTRUCTIONS
Filling: Combine sugar and ground almonds and mix thoroughly. Add egg
white and mix. Stir in water to thick consistency. Set aside. Crust:
Combine flour, baking powder and sugar. Cut butter into flour mixture
with pastry blender until evenly distributed. Mix vanilla with egg;
stir into flour mixture. Set aside 3/4 cup dough. Press remaining
dough evenly into 13 x 9 x 2-inch pan. Spread marzipan over dough.
Form remaining dough into 1/2-inch strips and arrange in large lattice
pattern over filling. Bake in 350-degree oven 35 minutes. Cool
completely before cutting into 36 bars (about 2-inches by
1-1/2-inches). Reprinted with permission from: Powdered Sugar Cookies
from the C and H Sugar Kitchen by Jean Porter Electronic format by
Karen Mintzias File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”