*  Exported from  MasterCook  *

                            LINZER  TORTE #4

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : New Text Import

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      lb.           butter -- softened
  1 1/2  c.            sugar
  2      tsp.          vanilla
  1                    egg
  1 1/2  c.            grated pecans
  4 1/2  c.            flour
  2      (8 oz.) jars  raspberry preserves

 Blend softened butter with sugar, vanilla, egg.  Add flour a
little at a time, gradually add grated pecans.  Pecans can be
chopped in food processor.  Make dough into 2 balls.  Refrigerate
for about 15 minutes.  Roll dough out on floured board.  Crust
should be 1/2 to 1/4 inch thick.  If dough is too soft, refrigerate
for a while longer.  Place dough into a 12 inch round flan pan that
has a removable bottom.  Put jam on top of crust.  Roll out
remaining dough for crust.  Cut into strips - use 3 or 4 strips
doing in north to south, east to west directions to form a lattice.
Bake at 325 degrees for 60 minutes.  When slightly cool, lift bottom
out of pan. Sprinkle with powdered sugar.  This is a wonderful
dessert for a large crowd.



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