| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Holidays |
1 |
Pan |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 3 |
c |
Flour |
| 2 |
|
Eggs |
| 1/2 |
ts |
Baking powder |
| 1 |
c |
Pecans; chopped fine |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Brandy or Rum flavoring |
| 1 |
|
Smuckers Strawberry >>>> preserves–18oz. jar. |
INSTRUCTIONS
In large bowl of mixer put sugar, butter, eggs, and flavoring. Beat until
light and fluffy. Remove from mixer and by hand, work in dry ingredients
and nuts.
Grease 9x13 inch pan and dust with flour. Press 2/3 of dough into pan.
Spread jar of preserves over this. Lattice remaining dough in strips over
preserves. Bake at 350~ for 25 to 30 minutes.
TO LATTICE DOUGH:
Roll Small pieces between palms or on lightly floured surface. You will
have to piece strips. You can't roll them all in one piece. Keep hands or
fingertips floured to make strips.
Let cool in pan until luke warm, so that hot preserves won't burn you
when you cut cookies into squares. Store in tin box between layers of wax
paper. Can be frozen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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