1/2 cup (1 stick) butter
1/2 cup sugar
2 egg yolks
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
pinch of salt
pinch of baking soda
1 (10 oz.) jar raspberry preserves
2 egg whites
chopped nuts, for sprinkling

Preheat oven to 350°F.

Cream butter and sugar. Add egg yolks; beat until light and fluffy. Add vanilla, then dry ingredients, well sifted. Pat into 9x13-inch pan.

Spread with preserves. Sprinkle with chopped nuts. Spread beaten egg whites thinly. Sprinkle again with chopped nuts.

Bake at 350°F for 25 to 30 minutes. Cool, then cut into 12 to 15 squares.

Submitted by: Laura Everett