Apricot bars #1

Yield: 1 Servings

Measure Ingredient
2½ cup Flour
½ cup Sugar
1¾ \N Stick butter
4 \N Egg yolks
½ teaspoon Soda
18 ounces Apricot preserves
4 \N Egg whites
¼ teaspoon Cream of tartar
¾ cup Sugar
1 teaspoon Vanilla
1¼ cup Ground pecans


Sift dry ingredients several times. Add cold butter and work until crumbly.

Add slightly beaten egg yolks. Compress into a ball. Flatten on a 15x10 inch cookie sheet. Roll with a rolling pin. Spread 18 ounces of apricot preserves on top of dough. Leave ¼ inch margin around edge of dough.

Topping: Beat egg whites until stiff. Add cream of tartar. Slowly add sugar and vanilla. Fold in nuts. Spread on top of dough and apricots. Bake at 350 for 20 minutes.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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