RUSSIAN COOKIES
From Jane Witwer of Youngstown
1 1/4 C. Flour
3/4 C. Sugar (divided 1/2 AND 1/4)
1/2 Tsp. Cinnamon
1/2 C. Butter
1 Egg yolk
2 Egg whites
3/4 C. Apricot jam
3/4 C. Slivered almonds
Mix together butter and 1/2 cup of sugar, then add egg yolk, and then the cinnamon and flour.
Press on 9x13 sided cookie sheet.
Whip 2 egg whites slowly adding 1/4 cup of sugar until stiff.
Spread apricot jam over dough then cover with meringue, sprinkle with slivered almonds overall.
Bake 350 degrees 25-30 min.
Cool cut into bars.
