1/2 c Butter
1 c Sugar
3 c Flour
2 Eggs
1/2 ts Baking Powder
1 c Pecans; finely chopped
1/2 ts Salt
1 tb Brandy Or Rum Flavoring
1 Jar Smucker’s(TM) Strawberry
-Preserves; (18 0z. jar)
Oven 350 F.
In large bowl of mixmaster put sugar, butter, eggs and flavoring. Beat
until light and fluffy. Remove from mixer and by hand, work in dry
ingredients and nuts.
Grease a 9 x 13-inch pan and dust with flour. Press 2/3 of dough into pan.
Spread the jar of preserves over this. Lattice remaining dough in strips
over preserves. Bake at 350 for 25-30 minutes. Let cool in pan until
lukewarm, so that hot preserves won’t burn you when you cut cookies into
squares.
Store in tin box between layers of wax paper. Can be frozen.
TO LATTICE DOUGH:
Roll small pieces between palms or on lightly floured surface. You will
have to piece strips. You can’t roll them all in one piece. Keep hands or
fingertips floured to make strips.
NOTE:
You may substitute Smucker’s(TM) Raspberry Preserves. I could never find
raspberry preserves around Christmas.
Yields
1 Servings
