Title: French Meringue Strips
Categories: Cookie Dessert
Yield: 1 Servings

	3 c	Pillsbury Best All Purpose
:		Flour* -- sifted
3	/4 c	sugar
1	/2 t	s salt
	1 c	butter -- softened
	2	egg yolks -- beaten
:		slightly
:		water to measure 1/3 cup
	2 t	s sugar
1	/2 t	s French's Cinnamon
	1 c	Funsten's Almonds --
:		chopped
:		Meringue:
	2	egg whites
1	/8 t	s French's Cream of Tartar
	2 c	confectioners' sugar --
:		sifted
	1 t	s French's Vanilla

BAKE at 350 degrees for 10 to 15 minutes. MAKES 8 dozen cookies. Sift together flour, 3/4 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 15-inch rectangle. Spread with meringue. Combine 2 teaspoons sugar, cinnamon and almonds. Sprinkle over meringue. Press in slightly with spatula. Cut into 3 x 1-inch 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 Self-Rising 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.

Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet

From: Ngavlak@aol.Com Date: 16 Oct 97 Mastercook Recipes (Mailing List) Ä

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