Renny Darling's

A Sedate & Proper Victorian Tea


Red Raspberry Butter Cookies with Coconut Meringue Topping

There are several variations for this great cookie. It can be prepared with apricot jam which is wonderful...almonds or pecans can be substituted for the walnuts.

Butter Cookie Crust:
1 1/2 cups flour
1/2 cup sifted powdered sugar
3/4 cup butter, cut into 12 pieces
2 tablespoons grated lemon peel
2 egg yolks

Filling:
1 1/4 cups seedless red raspberry jam
1 cup chopped walnuts

Topping:
2 egg whites
1/2 cup sugar
1/2 cup coconut flakes

In the large bowl of an electric mixer, beat together all the crust ingredients until mixture resembles coarse meal. Pat mixture on the bottom and 1-inch up the sides of a buttered 9x13-inch baking pan and bake in a 350° oven for 15 minutes. Spread raspberry jam evenly over the crust and sprinkle walnuts on top.

Beat egg whites with sugar until stiff. Beat in the coconut flakes until blended. Spread mixture evenly over the nuts and bake at 350° for about 25 minutes or until meringue is golden brown. To serve, cut into 1 1/2-inch squares. Yields 4 dozen cookies.

 

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