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3 cups Pillsbury Best All Purpose flour* -- sifted
3/4 cup sugar
1/2 teaspoon salt
1 cup butter -- softened
2 egg yolks -- beaten slightly
water to measure 1/3 cup
2 teaspoons sugar
1/2 teaspoon French's Cinnamon
1 cup Funsten's Almonds -- chopped
meringue:
2 egg whites
1/8 teaspoon French's Cream of Tartar
2 cups confectioners' sugar -- sifted
1 teaspoon French's vanilla
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.
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