*  Exported from  MasterCook  *
 
                              LINZER  TORTE #4
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb.           butter -- softened
    1 1/2  c.            sugar
    2      tsp.          vanilla
    1                    egg
    1 1/2  c.            grated pecans
    4 1/2  c.            flour
    2      (8 oz.) jars  raspberry preserves
 
   Blend softened butter with sugar, vanilla, egg.  Add flour a
  little at a time, gradually add grated pecans.  Pecans can be
  chopped in food processor.  Make dough into 2 balls.  Refrigerate
  for about 15 minutes.  Roll dough out on floured board.  Crust
  should be 1/2 to 1/4 inch thick.  If dough is too soft, refrigerate
  for a while longer.  Place dough into a 12 inch round flan pan that
  has a removable bottom.  Put jam on top of crust.  Roll out
  remaining dough for crust.  Cut into strips - use 3 or 4 strips
  doing in north to south, east to west directions to form a lattice. 
  Bake at 325 degrees for 60 minutes.  When slightly cool, lift bottom
  out of pan. Sprinkle with powdered sugar.  This is a wonderful
  dessert for a large crowd.
 
 
 
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