Coconut Apricot Strips
|Shortening||1⁄2 Cup (8 tbs) (Half Butter / Margarine)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs) (Gold Medal)|
|Thick apricot preserves||1⁄2 Cup (8 tbs)|
|Thick pineapple preserves||1⁄2 Cup (8 tbs)|
|Coconut meringue||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Heat oven to 350° (mod.).
Mix shortening, sugar, and egg yolks thoroughly.
Measure flour by dipping method or by sifting.
Stir flour into sugar mixture.
Press and flatten mixture to cover bottom of ungreased oblong pan, 13x9 1/2 x2".
Bake 10 min.
Remove from oven and spread with preserves, then with Meringue.
Return to oven; bake about 20 min., until Meringue is golden brown.
Cool slightly; cut in small bars, about 2x1".