2 c. all-purpose flour, sifted
2 tsp. baking powder
1 c. (2 sticks) butter
4 eggs, separated
1 tsp. vanilla
1 (12 oz.) can filling (prune, apricot preserves or Solo)
1 c. sugar
1/3 c. nuts, chopped

Combine flour and baking powder. Cut in butter with pastry blender. Mix in egg yolks and vanilla to form soft dough. Press dough into 12x18-inch cookie sheet. Spread with filling. Beat egg whites until stiff. Add sugar gradually beating until stiff and glossy. Spread meringue over filling. Sprinkle with nuts. Bake at 350°F for 25 to 30 minutes or until meringue is browned. Cool, then cut into squares.

Submitted by: Ann Reichert