Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Flour 1/3 c Sugar
1 ts Baking powder 1/2 c Cognac
1 c Butter, melted 2 ts Grated lemon peel
1 ea Egg yolk 1 1/2 c Apricot marmalade

Sift flour into bowl, and mix in baking powder. Add butter, egg
yolk, sugar, cognac, and lemon peel; and knead to make a fairly soft
dough. Separate into 2 parts. Roll one out into a fairly thick
crust; place in a square pan. Break off a piece of dough from the
remaining half and roll between your palms into a coil to fit around
the crust. Wet the edge of the crust with a little water and gently
press the coil around the edges, so it adheres to the crust, and
against the sides of the pan; shape with the fingers to form the side
crust. Spread the marmalade over the bottom crust. Shape additional
coils, each about as thick as your little finger, from the rest of
the dough, and lay them on the marmalade in a crisscross latticework
pattern. Join to the crust with a little water. Bake in preheated
300 F. oven for 30 to 40 min. Cool and cut into squares.

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