French meringue strips

3      cups          Pillsbury Best All Purpose flour* -- sifted
     3/4  cup           sugar
     1/2  teaspoon      salt
   1      cup           butter -- softened
   2                    egg yolks -- beaten slightly
                        water to measure 1/3 cup
   2      teaspoons     sugar
     1/2  teaspoon      French's Cinnamon
   1      cup           Funsten's Almonds -- chopped
                        meringue:
   2                    egg whites
     1/8  teaspoon      French's Cream of Tartar
   2      cups          confectioners' sugar -- sifted
   1      teaspoon      French's vanilla

BAKE at 350 degrees for 10 to 15 minutes.  MAKES 8 dozen cookies.
Sift together flour, 3/4 cup sugar, and salt into large bowl.  Cut in butter
until particles are fine.  Place beaten egg yolks in measuring glass and add
enough water to equal 1/3 cup.  Sprinkle gradually over flour mixture,
stirring with fork until dough is moist enough to hold together. Form into a
ball. Chill while preparing meringue.  meringue**:  Beat 2 egg whites with
1/8 teaspoon French's Cream of Tartar until soft mounds form.  Gradually add
confectioners' sugar; continue beating until stiff.  Stir in vanilla. 
Roll out dough on floured surface to 20 x 15-inch rectangle.  Spread with
meringue.  Combine 2 teaspoons sugar, cinnamon and almonds.  Sprinkle over
meringue.  Press in slightly with spatula. Cut into 3 x 1-inch bars.  Place
on ungreased baking sheets.  Bake in moderate oven (350 degrees) 10 to 15
minutes until delicately browned.
*For use with Pillsbury's Best Self-Rising flour, omit salt; decrease baking
time to 8 to 10 minutes.
**Dough and meringue may be covered tightly and stored in refrigerator up to
4 days.