Crust:
1 1/2 sticks ( 3/4 cup) unsalted butter, softened (we used regular butter)
1/3 cup granulated sugar
2 eggs, separated
1 1/2 cups sifted all-purpose flour
Topping:
1 cup good-quality seedless raspberry jam, homemade currant preserves or other jam or preserves
1/2 cup granulated sugar
1 cup finely chopped nuts
Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan.
To make the crust, in a mixing bowl, cream the butter with an electric mixer, add the sugar and continue beating until light and fluffy. Beat in the egg yolks, then add the flour and beat until very well mixed. Pat the dough evenly into the prepared pan, building up a 1/2-inch rim around the sides of the pan. Bake in the middle of the oven for 15 minutes, or until the edges just begin to turn golden.
Remove the crust from the oven, but leave the heat on. Let the crust cool for 2 to 3 minutes, then spread with the jam. In a mixing bowl, beat the egg whites with an electric mixer until soft peaks begin to form, then gradually add the sugar and beat until stiff. Fold in the nuts and spread the meringue over the jam, working from the rim of the pan toward the center. Bake in the middle of the oven for about 20 minutes, or until the meringue is light tan; begin watching carefully after 15 minutes to make sure that the meringue doesn't burn. (Ours were done in 15 minutes.) Place the pan on a rack and let cool. Cut the cake into 1 1/4-inch squares, using a pastry scraper with a metal blade, if you have one (a sharp knife will do perfectly well, if you don't). Store, tightly covered, in the refrigerator for up to 4 days. Makes 48 squares.
"The Christmas Cookie Book,"
by Judy Knipe and Barbara Marks
Tested by Johnna A. Pro
Thursday, December 07, 2000
