6 tablespoons butter or margarine
½ cup granulated sugar
1 egg yolk
1 tablespoon light cream
½ teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ cup apricot preserves
I egg white
1/3 cup granulated sugar
1 teaspoon cinnamon
1/3 cup chopped nuts
Cream butter and ½ cup sugar. Add egg yolk, cream, and vanilla; beat well. Sift flour and baking powder together; add to creamed mixture. Chill dough several hours. Divide dough in half; roll or pat each to 10x6x1/8-inch rectangle on ungreased cooking sheet. Spread preserves over. Beat egg white till soft peaks from; gradually add sugar and cinnamon, beating to stiff peaks. Spread half the meringue over dough. Repeat with remaining dough and meringue; sprinkle nuts over both. Bake in a moderate over (3500) for 12 minutes. Cool and cut into 1 ½ x 2-inch bars. Makes 2 ½ dozen cookies.
½ cup granulated sugar
1 egg yolk
1 tablespoon light cream
½ teaspoon vanilla
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ cup apricot preserves
I egg white
1/3 cup granulated sugar
1 teaspoon cinnamon
1/3 cup chopped nuts
Cream butter and ½ cup sugar. Add egg yolk, cream, and vanilla; beat well. Sift flour and baking powder together; add to creamed mixture. Chill dough several hours. Divide dough in half; roll or pat each to 10x6x1/8-inch rectangle on ungreased cooking sheet. Spread preserves over. Beat egg white till soft peaks from; gradually add sugar and cinnamon, beating to stiff peaks. Spread half the meringue over dough. Repeat with remaining dough and meringue; sprinkle nuts over both. Bake in a moderate over (3500) for 12 minutes. Cool and cut into 1 ½ x 2-inch bars. Makes 2 ½ dozen cookies.
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