Back 2 Eggs; separated
3 / 4 Cup Crisco
1 1/2 Cup All-Purpose Flour; sifted
1/4 Cup Sugar
1 Cup Watkins Raspberry-Cherry Preserves
1/4 teas. Salt
1/2 Cup Coconut Flakes
1/4 teas. Watkins Almond Extract
1/2 Cup Sugar
Preheat oven to 350 F. Cream
crisco, salt and 1/4 cup sugar until fluffy. Blend in almond
extract and egg yolk. Mix in flour. Pat
dough into ungreased 13x9x2-inch pan. Bake 15 minutes. Spread hot
crust with preserves; top with coconut. Beat egg white until
foamy; gradually beat in 1/2 cup sugar until peaks form. Spread
over coconut, bake 25 minutes. Cool completely on rack. Cut into
2 dozen bars.
© Copyright 1999 The Rising
Stars Team
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