• 2 1/2 cup(s) flour
• 1 1/2 cup(s) sugar, divided
• 1 cup(s) butter, with salt
• 4 medium egg(s), divided
• 1 jar raspberry jam (seedless), 6 oz.
• 1 1/2 cup(s) peanuts, honey-roasted, ground
|  | 1. Preheat oven to 350 degrees. Blend flour, 1/2 c sugar, butter, and 2 egg yolks with fingers. (Save the egg whites!)
2. Pat into buttered cookie sheet and prick with fork. Bake in oven for 15 minutes or until golden brown.
3. Remove from oven and spread with jam. Beat together 4 egg whites until stiff. Add remaining sugar and beat. Fold in nuts.
4. Spread meringue over jam. Bake for 25 more minutes. Cool and cut into squares. |
