*  Exported from  MasterCook  *
 
                           French Meringue Strips
 
 Recipe By     : Best Loved Foods of Christmas, Pillsbury, undated booklet
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies                          Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Pillsbury Best All Purpose Flour* -- sifted
      3/4  cup           sugar
      1/2  teaspoon      salt
    1      cup           butter -- softened
    2                    egg yolks -- beaten slightly
                         water to measure 1/3 cup
    2      teaspoons     sugar
      1/2  teaspoon      French’s Cinnamon
    1      cup           Funsten’s Almonds -- chopped
                         Meringue:
    2                    egg whites
      1/8  teaspoon      French’s Cream of Tartar
    2      cups          confectioners' sugar -- sifted
    1      teaspoon      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.
 
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 NOTES : “Senior Winner in Pillsbury’s 5th Grand National Recipe and Baking
 Contest. Adapted by Ann Pillsbury.”