Mother’s Strawberry Tarts (christmas)

Ingrients & Directions 1/2 c Butter 1 c Sugar 3 c Flour 2 Eggs 1/2 ts Baking powder 1 c Pecans; chopped fine 1/2 ts Salt 1 tb Brandy or Rum flavoring 1 Smuckers Strawberry -preserves–18oz. jar. In large bowl of mixer put sugar, butter, eggs, and flavoring. Beat until […]

Ingrients & Directions


1/2 c Butter
1 c Sugar
3 c Flour
2 Eggs
1/2 ts Baking powder
1 c Pecans; chopped fine
1/2 ts Salt
1 tb Brandy or Rum flavoring
1 Smuckers Strawberry
-preserves–18oz. jar.

In large bowl of mixer put sugar, butter, eggs, and flavoring. Beat
until light and fluffy. Remove from mixer and by hand, work in dry
ingredients and nuts.

Grease 9×13 inch pan and dust with flour. Press 2/3 of dough into
pan.
Spread jar of preserves over this. Lattice remaining dough in
strips over preserves. Bake at 350~ for 25 to 30 minutes.

TO LATTICE DOUGH:
Roll Small pieces between palms or on lightly floured surface. You
will have to piece strips. You can’t roll them all in one piece.
Keep hands or fingertips floured to make strips.

Let cool in pan until luke warm, so that hot preserves won’t burn
you when you cut cookies into squares. Store in tin box between
layers of wax paper. Can be frozen.

Yields
1 Pan

RobinDee

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