RASPBERRY SNOW BARS
2 Eggs; separated
3/4 c Crisco
1 1/2 c All-purpose flour; sifted
1/4 c Sugar
1 c Red raspberry preserves
1/4 ts Salt
1/2 c Coconut flakes
1/4 ts Almond extract
1/2 c Sugar
Preheat oven to 350 F. Cream crisco, salt and 1/4 cup sugar until fluffy.
Blend in almond extract, egg yolk. Mix in flour. Pat dough into ungreased
13x9x2-inch pan. Bake 15 minutes. Spread hot crust with preserves; top with
coconut. Beat egg white until foamy; gradually beat in 1/2 cup sugar until
peaks form. Spread over coconut, bake 25 minutes. Cool completely on rack.
Cut into 2 dozen bars.