Peach Streusel Bar
2 cups flour
1/2 cup brown sugar
1 teaspoon grated lemon rind
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
1 jar (12 oz.) peach preserves
Preheat oven to 375 deg. Grease 9x9x2 in. square pan.
Combine flour, sugar, rind, nutmeg and salt in a large bowl. Cut
in butter with pastry belender until mixture is crumbly. Reserve
1 cup. Pat remaining mixture into pan. Spread preserve evenly
on top of dough. Sprinkle with reserved flour mixture. Bake for
40 min. Cool in pan on wire rack. Cut into 12 bars.
Sour Cream Pastries - BH&G 12/71
1 CUP BUTTER OR MARGARINE
2 CUPS SIFTED FLOUR
1 BEATEN EGG YOLK
1/2 CUP SOUR CREAM
1/2 CUP APRICOT PRESERVES
1/2 CUP FLAKED COCONUT
1/2 CUP FINELY CHOPPED PECANS
GRANULATED SUGAR
CUT BUTTER INTO FLOUR UNTIL MIXTURE RESEMBLES CRUMBS. MIX IN EGG YOLK & SOUR CREAM. CHILL DOUGH SEVERAL HOURS. DIVIDE DOUGH IN QUARTERS. FOR EACH QUARTER, ROLL INTO 10 IN. CIRCLE ON FLOURED BOARD. SPREAD WITH PRESERVES. SPRINKLE WITH COCONUT & NUTS. CUT CIRCLE INTO 12 WEDGES. ROLL EACH WEDGE INTO CRESCENT SHAPE. PLACE ON UNGREASED COOKIE SHEET. SPRINKLE WITH SUGAR. BAKE 350 DEG. OVEN FOR 20 MIN.
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