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Description[]

A distinctive pecan topping is the prasie-winning feature of these apricot cookies of French origin...........ENJOY!!

Ingredients[]


Directions[]

  1. Cream butter with vanilla extract.
  2. Add sugar gradually, creaming until fluffy.
  3. Add egg and beat thoroughly.
  4. Add flour in fourths, mixing until blended after each addition
  5. Turn dough into a lightly greased 11x7x1 1/2-inch baking pan and spread evenly.
  6. Spread the apricot preserves over dough.
  7. Bake at 350F 20-25 minutes or until edges are lightly browned.
  8. Remove pan to wire rack (do not remove cookie layer from pan).
  9. Beat 1 egg white with salt until frothy.
  10. Add 2/3 cup sugar and 2 tsp flour grandually, beating thoroughly after each addition
  11. Beat until stiff peaks are formed
  12. Fold in pecans
  13. Spread pecan topping evenly over cooled cookie layer.
  14. Chill 2-3 hours.
  15. Cut into stips, about 2 1/2x 3/4-inch. Place strips about 1/2-inch

apart on cookie sheets.

  1. Bake at 375F for 15 minutes or until topping is delicately browned.

Yield: about 4 dozen cookies


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