Raspberry Meringue Cookies   Tom & Kari
Cookie Layer:
2 & 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, softened
1/2 cup sugar
1 large egg yolk
Filling:
1 cup seedless red raspberry jam (one 12-ounce jar)
Meringue:
4 large eggs whites, room temperature
1 cup sugar
3/4 cup ground walnuts
1 teaspoon lemon juice
1 cup chopped walnuts (topping)
Heat oven to 350 degrees. Have a 15 1/2 x 10 1/2 -inch baking pan ready
(greased).
To make cookie layer, sift together flour and salt. Beat butter and sugar in a
medium bowl with electric mixer until fluffy. Beat in egg yolk. On low speed,
gradually beat in flour mixture. Press evenly in bottom of pan. Spread jam
over dough.
To make meringue, beat egg whites in a small bowl at high speed until soft peaks
form when beaters are lifted. Gradually beat in sugar. Beat until stiff and
glossy. Fold in ground walnuts and lemon juice. Spread over jam. Sprinkle with
chopped walnuts. Bake 40 minutes. Cool on a wire rack. Cut into bars.
36 bars
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