*  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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