----------------------------------FILLING----------------------------------
2 c C and H Powdered Sugar
-- unsifted
1 1/2 c Blanched almonds, ground
-- (2 cups)
1 Egg white
2 tb Water
-----------------------------------CRUST-----------------------------------
2 c All-purpose flour
2 ts Baking powder
1/2 c C and H Powdered Sugar
-- unsifted
1 c Butter or margarine
1/2 ts Vanilla
1 Egg
Filling: Combine sugar and ground almonds and mix thoroughly. Add egg
white and mix. Stir in water to thick consistency. Set aside.
Crust: Combine flour, baking powder and sugar. Cut butter into flour
mixture with pastry blender until evenly distributed. Mix vanilla with
egg; stir into flour mixture. Set aside 3/4 cup dough. Press remaining
dough evenly into 13 x 9 x 2-inch pan. Spread marzipan over dough. Form
remaining dough into 1/2-inch strips and arrange in large lattice pattern
over filling. Bake in 350-degree oven 35 minutes. Cool completely before
cutting into 36 bars (about 2-inches by 1-1/2-inches).
Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias
