Cookies

1. Preheat oven to 350 degrees F.

2. In a bowl, mix flour and sugar. Using a pastry blender or fork, cut in butter until lumps are gone. Or, blend flour and sugar in a food processor; add butter with 1 teaspoon lemon zest and process until the consistency of cornmeal. Press mixture into the bottom of an ungreased 9-by-13-inch pan. Bake crust at 350 degrees F for 23 to 25 minutes until pale gold.

3. While crust is baking, use an electric mixer on medium to whisk 2 egg whites until they form soft peaks. Gradually add 1/4 cup sugar, beating until egg whites form stiff peaks. For 1/2 cup finely chopped walnuts if desired.

4. When crust is done baking, stir 12 ounces (about 1 1/2 cups) apricot preserves, then spread evenly over crust. Spread meringue over preserves. Bake for 15 to 20 minutes, until meringue is pale gold.

5. Cool pan completely on a rack before cutting into squares, about 25 minutes. These are best the day they're made but can be stored in a cool, dry place at room temperature overnight.

Source: Hannaford fresh Magazine, May - June 2007