Description[]
A distinctive pecan topping is the prasie-winning feature of these apricot cookies of French origin...........ENJOY!!
Ingredients[]
- 3/4 cup butter
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 1 egg
- 2 cups sifted cake flour
- 2/3 cup apricot preserves
- 1 egg white
- 1/8 tsp. salt
- 2/3 cup sugar
- 2 tsp flour
- 2/3 cup pecans, finely chopped
Directions[]
- Cream butter with vanilla extract.
- Add sugar gradually, creaming until fluffy.
- Add egg and beat thoroughly.
- Add flour in fourths, mixing until blended after each addition
- Turn dough into a lightly greased 11x7x1 1/2-inch baking pan and spread evenly.
- Spread the apricot preserves over dough.
- Bake at 350F 20-25 minutes or until edges are lightly browned.
- Remove pan to wire rack (do not remove cookie layer from pan).
- Beat 1 egg white with salt until frothy.
- Add 2/3 cup sugar and 2 tsp flour grandually, beating thoroughly after each addition
- Beat until stiff peaks are formed
- Fold in pecans
- Spread pecan topping evenly over cooled cookie layer.
- Chill 2-3 hours.
- Cut into stips, about 2 1/2x 3/4-inch. Place strips about 1/2-inch
apart on cookie sheets.
- Bake at 375F for 15 minutes or until topping is delicately browned.
Yield: about 4 dozen cookies