Angel Squares

Bars and Squares
Christmas Cookies

  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 egg yolk
  • 3/4 teaspoon vanilla extract, divided
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg white
  • 1 cup firmly packed brown sugar
  • 1/3 cup chopped pecans

Cream shortening in a large mixing bowl; gradually add 1 cup sugar, beating well. Add egg and egg yolk, beating well. Stir in 1/4 teaspoon vanilla.

Combine flour, baking powder, and salt; gradually add to creamed mixture, stirring well. Spread mixture in a greased 11x7x1 inch jellyroll pan.

Beat egg white (at room temperature) until foamy. Gradually add brown sugar, beating until stiff peaks form. Add remaining 1/2 teaspoon vanilla. Spread evenly over mixture in pan, and sprinkle with pecans. Bake at 325° for 25 minutes or until lightly browned. Cool and cut into 2 inch squares

Yield: about 1 1/2 dozen.


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