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Ingredients - 3/4 cup Butter 1 teaspoon Vanilla Extract 2/3 cup Sugar 1 Egg 2 cups sifted Cake Flour 2/3 cup Apricot Preserves Pecan Topping (see below) Preparation: PCream butter with extract; add sugar gradually, creaming until fluffy. Add egg and beat thoroughly. Add flour in fourths, mixing until blended after each addition Turn dough into a lightly greased 11x7x1 1/2-inch baking pan and spread evenly. Spread the apricot preserves over dough. Bake at 350F 20-25 minutes or until edges are lightly browned. Remove pan to wire rack (do not remove cookie layer from pan). Prepare Pecan Topping and spread evenly over cooled cookie layer. Chill 2-3 hours. Cut into stips, about 2 1/2x 3/4-inch. Place strips about 1/2-inch apart on cookie sheets. Bake at 375F for 15 minutes or until topping is delicately browned. Yield: about 4 dozen cookies Pecan Topping: |
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