| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
French |
Christmas, Cookies, Desserts |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Pillsbury's Best All-Purpose Flour, sifted |
| 1/2 |
ts |
French's cinnamon |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Butter |
| 2/3 |
c |
Sugar |
| 1 |
|
Egg; unbeaten |
| 1 |
ts |
French's Almond Extract |
| 1 1/2 |
c |
Prepared mincemeat |
| 1/3 |
c |
Funsten's Blanched Almonds |
INSTRUCTIONS
Bake at 350 degrees for 25 to 35 minutes. Makes about 2 dozen bars. Sift
together the flour, cinnamon, and salt. Cream butter and sugar, creaming
well. Blend in egg (reserve 1 tablespoon egg white for top) and almond
extract. Beat well. Stir in the dry ingredients; mix thoroughly. Roll out
half of dough on greased baking sheet to a 10 x 8-inch rectangle. (Baking
sheet will not slip if placed on damp cloth.) Spread with prepared
mincemeat. Roll out remaining dough between sheets of waxed paper to a
10x8-inch rectangle. Remove top sheet; invert dough over mincemeat. Remove
paper. Brush with egg white, slightly beaten. Sprinkle with almonds,
chopped, if desired. Bake in moderate oven (350 degrees) 25 to 35 minutes
until light golden brown. Cool and cut into bars. *Pillsbury's Best
Self-Rising Flour is not recommended for use in this recipe.
NOTES : This recipe was the "Bride Third Prize Winner in Pillsbury's 10th
Grand National Recipe and Baking Contest by Mrs. Richard Hotze, Elk Grove
Village, Illinois. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, no date
Posted to MC-Recipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997
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