Prep Time 20m
Cook Time 40m
Ready Time 90m
Yield 32 bars

  • 3/4 cup Crisco® All-Vegetable Shortening
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2/3 cup sugar
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1 cup Smucker's® Apricot Preserves, or Red Raspberry Preserves
  • 3 egg whites
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2/3 cup finely chopped pecans or walnuts
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Blend shortening and extracts in medium bowl. Add sugar gradually while beating. Beat in egg. Blend in flour and salt. Spread dough evenly in an ungreased 11 x 7-inch pan. Bake 20 minutes.
  • Step 3Remove from oven. Spread preserves over baked layer. Bake 5 minutes. Remove from oven and cool on a rack while preparing topping.
  • Step 4Beat egg whites and salt until stiff, not dry, peaks form. Add sugar gradually while beating. Fold in pecans. Spread topping carefully and evenly over preserves.
  • Step 5Bake 15 to 20 minutes or until topping is golden brown. Cool before cutting into bars or squares.
doughboy doughboy

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