2 egg whites
1/3 c. butter
1 c. all-purpose flour
1/3 c. sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 c. sifted powdered sugar
1 c. finely chopped almonds or walnuts, toasted
1/3 c. red raspberry, peach or apricot preserves

In a medium mixing bowl bring egg whites to room temperature. Set aside.

For crust, in another medium mixing bowl beat butter with electric mixer on medium to high speed about 30 seconds or until softened. Add about half the flour. Then add the sugar and egg yolks. Beat on medium to high speed until thoroughly combined, scraping sides of bowl occasionally. Stir in the remaining flour. Press crust mixture into an ungreased 9 x 9 x 2 inch baking pan (or 7 x 11 x 2 inch pan). Bake in a 350 degree oven for 15 minutes.

Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Beat on medium speed until soft peaks for (tips curl). Gradually add the powdered sugar, beating until stiff peaks form (tip stands straight). Gently fold in the chopped nuts. Set meringue topping aside.

Spread preserves over the top of the hot baked crust. Then carefully spread meringue topping over the preserves layer. Bake in the 350 degree oven for about 20 minutes more or until top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator. (Original recipe says this makes 36 squares, I cut them larger into about 16 squares.)