Yield > 1
Servings
Ingredients :
3 cup Pillsbury Best All Purpose
Flour*, sifted
3/4 cup Sugar
1/2 tsp Salt
1 cup Butter, softened
2 x Egg yolks, beaten slightly
Water to measure 1/3 cup
2 tsp Sugar
1/2 tsp French's Cinnamon
1 cup Funsten's Almonds, chopped
MERINGUE
2 x Egg whites
1/8 tsp French's Cream of Tartar
2 cup Confectioners' sugar, sifted
1 tsp French's Vanilla
Method :
• 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.
• Contest.
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