“This is another recipe from Smuckers's - this is just one that I had hanging around and thought I would share with you - It's on the to-do list but just haven't got to it yet!!”
READY IN:
40mins
YIELD:
24 squares
UNITS:
US

Ingredients Nutrition

  • BASE
  • 1 cup all-purpose flour
  • 12 cup sugar
  • 12 cup chilled butter, cubed
  • FILLING AND TOPPING
  • 34 cup smuckers pure peach jam
  • 2 egg whites
  • 3 tablespoons sugar
  • 2 cups pecans, chopped, toasted

Directions

  1. Line 13x9-inch baking pan with foil, leaving overhang to be able to lift out; grease.
  2. In bowl, combine flour and 1/2 cup sugar with pastry blender, cut in butter until crumbly.
  3. Press evenly in bottom of prepared pan and bake at 350F for about 15 minutes or until lightly browned; cool slightly.
  4. In small bowl, beat egg whites until soft peaks form; gradually beat in 3 tablespoons sugar until stiff and glossy.
  5. Fold in 1 cup chopped nuts.
  6. Spread jam over shortbread layer and drip spoonfuls of meringue over jam; spread gently and evenly. Sprinkle with remaining nuts.
  7. Return to oven and bake 25-30 minutes or until top is lightly browned.
  8. Cool completely before cutting into squares.

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