Bar Cookies, RUSSIAN TORTE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. flour, sifted
3 sticks butter
1/4 c. milk
4 egg yolks, beaten
1/4 c. warm water
1 envelope dry yeast
FILLING
2 1/2 c. ground nuts
1 c. sugar
2 1/2 jars bakers apricot filling
1 tsp. cinnamon
ICING
1 c. crisco
1 c. powder sugar
2/3 c. can milk
1 tsp. vanilla
APRICOT NUT MERINGUE TOPPING
4 egg whites
8 T. sugar
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Directions: |
Directions:Soften yeast in warm water.
Mix nuts and sugar, set aside.
Mix apricot filling and cinnamon, set aside.
Mix flour and butter like pie crust. Add beaten egg yolks, then milk and yeast mixture.
Divide dough into 3 portions. Roll each out and put one in greased cookie sheet with sides. Spread with nut mixture. Cover with second rolled dough and spread with apricot and cinnamon mixture. Cover with third layer and seal sides together.
Bake at 350º for 45 minutes or longer. Cool
ICING (optional)
Cream crisco and sugar. Add can milk and beat until fluffy. Add vanilla and beat. Spread over top of torte. If you prefer you can save several tablespoons of nut filling and sprinkle on icing.
APRICOT NUT MERINGUE TOPPING (optional)
Beat egg whites with sugar. Put over top torte and sprinkle some nut filling on top. Bake for 10 min more. |
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Personal
Notes: |
Personal
Notes: Recipe from Betty Ross. Friend from Western Center.
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