1 c. (2 sticks) butter
1 c. sugar
2 egg yolks
2 c. all-purpose flour, sifted
1 c. chopped pecans
1/2 c. jam

Cream butter; beat in sugar, add egg yolks. Beat until light as whipped cream. Stir nuts in flour and then blend in. Divide dough in half and put half in a buttered 9-inch pan. Spread with jam and put other half on top. Bake at 325°F until lightly browned, about 1 hour.

Submitted by: Jo Correa