A really beautiful addition to our holiday cookie repertoire, they taste about the same as apricot fold-overs but are easier to make.
2 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 cup butter or lard
1 egg plus one yolk (reserve white for basting)
juice and rind from one lemon
1 cup of apricot jam
Preheat the oven to 400 degrees F. Grease a 9×13 cake pan. Mix dry ingredients and rub in butter or lard. Gently knead in eggs, lemon juice, and lemon rind. Press 2/3 of the dough into the pan. Spread with jam. Roll remaining dough into ropes 1/2 inch thick and arrange in a diagonal lattice over the top. Baste the ropes with egg white. Bake for 15 minutes.
To increase the recipe for a 12×16 jelly roll pan, multiply all ingredients by 1.75