Shelly's Recipe

ALMOND SNOWCAP COOKIES

Category: Bars

3/4 cup butter, softened
3/4 cup confectioners sugar
1 1/2 cups flour
3/4 cup raspberry jam
3 egg whites
3/4 cup sugar
1 cup sliced almonds
1/2 tsp cup shredded coconut

In bowl, cream butter and confectioners sugar until light. Blend in flour. Press evenly over bottom of a 13x9 inch baking pan. Bake at 350 for 12-16 minutes, until set. Spread jam over hot baked crust. In bowl, beat egg whites until foamy. Continue to beat, adding sugar, 1 tbsp at a time, until egg whites form soft peaks and are glossy. Fold in 1/2 tsp cup nuts. Spread over jam layer. Sprinkle with remaining nuts and coconut. Bake until top is golden. Cool and cut into bars. Makes 24 bars