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Ingredients
- 2 1/2 c. Flour
- 1/2 c. Sugar
- 1 3/4 stk butter
- 4 x Egg yolks
- 1/2 tsp Soda
- 18 ounce Apricot preserves
- 4 x Egg whites
- 1/4 tsp Cream of tartar
- 3/4 c. Sugar
- 1 tsp Vanilla
- 1 1/4 c. Grnd pecans
Directions
- Sift dry ingredients several times. Add in cool butter and work till crumbly.
- Add in slightly beaten egg yolks. Compress into a ball. Flatten on a 15x10 inch cookie sheet. Roll with a rolling pin. Spread 18 ounces of apricot preserves on top of dough. Leave 1/4 inch margin around edge of dough.
- Topping: Beat egg whites till stiff. Add in cream of tartar. Slowly add in sugar and vanilla. Mix in nuts. Spread on top of dough and apricots. Bake at 350 for 20 min.
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