DOUGH:

1/2 lb. butter, room temp.
1 c. sugar
2 egg yolks
2 c. flour
1 c. chopped walnuts

FILLING:

1 c. strawberry or raspberry jam (I use raspberry/currant mix)

Preheat oven to 325 degrees. Cream butter until soft. Gradually add sugar and beat until light and fluffy. Add egg yolks; blend. Stir in flour and nuts. Press 1/2 of batter into bottom of ungreased 8" square pan. Spread 1 cup of jam over batter. Cover with remaining batter, pressing or spreading as evenly as possible. Bake 1 hour or until golden. Cool and cut into 1" squares. Makes 24.