1 c. butter, room temp.
1 1/2 c. sugar, divided
1/4 tsp. salt
2 lg. egg yolks
2 1/2 c. flour
1/2 c. raspberry or strawberry jam
4 lg. egg whites
1/2 c. chopped walnuts or almonds

In a large bowl, combine butter and 1/2 cup sugar. Mix together until creamy and well mixed; beat in salt and egg yolks. Add flour gradually; when mixture becomes hard to work, knead with fingers of one hand to make a smooth dough. Pat dough evenly in greased 17"x12" jelly roll pan. (Lightly moisten fingers when patting dough into place.) Bake 15 minutes at 350 degrees until lightly browned. Remove from oven; cool slightly and spread evenly with jam. Set aside.

In a deep bowl, beat egg whites at high speed until stiff peaks are formed. Using rubber spatula or large spoon, fold in nuts and remaining cup of sugar. Gently spread egg white mixture over jam, spreading to the edges of the pan. Return pan to oven and bake at 350 degrees for 15 to 20 minutes, until evenly browned. Remove from oven and cool on wire rack 15 minutes. While still warm, cut into pieces. Makes 30 large or 60 medium pieces.