| 1 | : preserves -- (18 0z. |
| 2 | Jar) |
| 3 | oven 350=b0°F. |
| 4 | in large bowl of mixmaster put sugar, butter, eggs and flavoring. |
| 5 | Beat until light and fluffy. |
| 6 | Remove from mixer and by hand, work in dry ingredients and nuts. |
| 7 | grease a 9 x 13-inch pan and dust with flour. |
| 8 | Press 2/3 of dough into pan. |
| 9 | Spread the jar of preserves over this. |
| 10 | Lattice remaining dough in strips over preserves. |
| 11 | Bake at 350=b0 for 25-30 minutes. |
| 12 | Let cool in pan until lukewarm, so that hot preserves won"t burn you when you cut cookies into squares. |
| 13 | store in tin box between layers of wax paper. |
| 14 | Can be frozen. |
| 15 | to lattice dough: |
| 16 | roll small pieces between palms or on lightly floured surface. |
| 17 | You will have to piece strips. |
| 18 | You can"t roll them all in one piece. |
| 19 | Keep hands or fingertips floured to make strips. |
| 20 | note: |
| 21 | you may substitute smucker"s=ae raspberry preserves. |
| 22 | I could never find raspberry preserves around christmas. |
| 23 | ~ - - - - - - - - - - - - - - - - - recipe by : patty ann spalding |
