Linzer Torte#4

* Exported from MasterCook *

LINZER TORTE #4

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. butter -- softened
1 1/2 c. sugar
2 tsp. vanilla
1 egg
1 1/2 c. grated pecans
4 1/2 c. flour
2 (8 oz.) jars raspberry preserves

Blend softened butter with sugar, vanilla, egg. Add flour a
little at a time, gradually add grated pecans. Pecans can be
chopped in food processor. Make dough into 2 balls. Refrigerate
for about 15 minutes. Roll dough out on floured board. Crust
should be 1/2 to 1/4 inch thick. If dough is too soft, refrigerate
for a while longer. Place dough into a 12 inch round flan pan that
has a removable bottom. Put jam on top of crust. Roll out
remaining dough for crust. Cut into strips - use 3 or 4 strips
doing in north to south, east to west directions to form a lattice.
Bake at 325 degrees for 60 minutes. When slightly cool, lift bottom
out of pan. Sprinkle with powdered sugar. This is a wonderful
dessert for a large crowd.



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