Recipe - Moms Waldorf Salad

PASTRY LAYER
2 cup Allpurpose flour; sifted
1 teaspoon Baking powder
One fourth teaspoon Salt
One half cup Sugar
2/3 cup Butter
4 Egg yolks; slightly beaten
2 tablespoon Milk
1 teaspoon Lemon extract

FILLING
1 cup Apricot jam; OR raspberry

TOPPING
4 Egg whites; beaten stiff
One half cup Sugar
1 cup Walnuts; ground

PASTRY LAYER: Mix and sift dry ingredients. Cut ice cold butter into flour
mixture with a pastry blender, as for pie crust. Mix egg yolks, milk and
flavoring. Add to dry ingredients and mis thoroughly. Press in bottom of
9x13" pan and about One half inch up the sides.

FILLING: Spread jam over pastry layer.

TOPPING: Beat egg whites until frothy. Gradually beat sugar into egg
whites. Fold in nuts. Pile lightly on the top of jam. Bake at 350 degrees
for 30 minutes. Cool and cut into diamond shapes. Yield about 30 cookies.

Recipe by: Mary Spero

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 9 No, v 1997