Ingredients: |
Ingredients: 2 1/4 c. all purpose flour
3/4 c. toasted walnuts, chopped
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 c. butter, softened
3/4 c. granulated sugar
1 tsp. vanilla extract,
3/4 c. seedless red raspberry jam
Topping:
4 egg whites, room temperature
1/4 tsp. cream of tartar
1 c. granulated sugar
3/4 c. ground walnuts
3 oz. unsweetened chocolate, melted & cooked to room temperature
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Directions: |
Directions:Preheat oven to 350 degrees
Grease a 15 x 19 inch jelly roll pan
Combine flour, nuts, cinnamon & salt in medium bowl; set aside.
In large mixing bowl, beat butter, sugar, & vanilla til light and fluffy, Add flour mixture 1/2 c. at a time, blending well after each addition.
Put into prepared pan & smooth the surface & spread jam on it; Set aside.
Beat egg whites & cream of tartar in lg mixing bowl until soft peaks form. Increase speed to medium high, add sugar 1 TBSP. at a time, untill eggwhites form a very stiff & glossy peak.
Gently Fold in ground nuts then melted chocolate
Spoon dollops of meringue over jam & spread evenly
Sprinkle meringue with chopped nuts
Bake 5 min. only & remove from oven
With serrated knife, lightly score surface of meringue into 2 inch squares, cutting 8 strips one way & 5 strips the other (keeps meringue from cracking excessively when baked cookies are cut).
Continue baking 29-30 min. or until meringue is cool to the touch.
Set on rack until cool & cut later into the squares.
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This recipe for Yugoslavian Christmas Cookies is from