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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 24 |
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A light, airy raspberry bar cookie that melts in your mouth. (Believe I originally found this recipe on a can of Crisco many years ago.) Ingredients:
3/4 cup crisco |
3/4 cup sugar |
1/4 teaspoon salt |
1/4 teaspoon almond extract |
2 eggs, separated |
1 1/2 cups flour |
1 cup raspberry preserves |
1/2 cup flaked coconut |
Directions:
1. Preheat oven to 350 degrees.
2. Cream Crisco, salt and 1/4 cup of the sugar until fluffy.
3. Blend in almond extract, egg yolks.
4. Mix in flour. (Flour should be sifted before measuring.).
5. Pat dough into ungreased 13 x 9 x 2 pan.
6. Bake 15 minutes.
7. Spread hot crust with preserves; top with cocunut.
8. Beat egg whites until foamy; gradually beat in the remaining 1/2 cup of sugar until stiff peaks form.
9. Spread egg-white mixture over coconut.
10. Bake 25 minutes.
11. Cool completely on rack.
12. Cut into 2 dozen bars.
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