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Makes 32 cookies3/4 cup CRISCO Shortening 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 2/3 cup sugar 1 egg 1-3/4 cups all-purpose flour 1 teaspoon salt 1 cup SMUCKER'S Apricot Preserves or Red Raspberry Preserves Pecan Topping: 3 egg whites 1/4 teaspoon salt 1/2 cup sugar 2/3 cup finely chopped pecans or walnuts Preheat oven to 350ºF. Cream Crisco and extracts in a mixer bowl. Add sugar gradually while beating. Beat in egg. Blend in flour and salt. Spread dough evenly in an ungreased ll x 7 x l-1/2-inch pan. Bake at 350ºF for 20 minutes. Remove from oven. Spread preserves over baked layer. Bake at 350ºF for 5 minutes. Remove from oven and cool on a rack while preparing topping. For Pecan Topping, beat egg whites and salt until stiff, not dry, peaks form. Add sugar gradually while beating. Fold in pecans. Spread topping carefully and evenly over preserves. Bake at 350ºF for 15 to 20 minutes or until topping is golden brown. Cool before cutting into bars or squares. |
