Recipe - French Meringue Strips

3 cup Pillsbury Best All Purpose
Flour*, sifted
Three fourths cup Sugar
One half teaspoon Salt
1 cup Butter; softened
2 Egg yolks; beaten slightly
Water to measure 1/3 cup
2 teaspoon Sugar
One half teaspoon French's Cinnamon
1 cup Funsten's Almonds; chopped

MERINGUE
2 Egg whites
1/8 teaspoon French's Cream of Tartar
2 cup Confectioners' sugar; sifted
1 teaspoon French's Vanilla

BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift
together flour, Three fourths 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 15inch rectangle. Spread with
meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over
meringue. Press in slightly with spatula. Cut into 3 x 1inch 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
SelfRising 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.

NOTES : "Senior Winner in Pillsbury's 5th Grand National Recipe and Baking
Contest. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #849 by NGavlak@aol.com on Oct 16, 1997