1/2 lb. butter, room temperature
1 c. sugar
2 egg yolks
2 c. all purpose flour
1 c. chopped walnuts (4 oz.)
1 c. strawberry or raspberry jam

Preheat oven to 325 degrees. In a medium bowl, cream butter until soft. Gradually add sugar and beat until light and fluffy. Add egg yolks; blend. Gradually stir in flour. Stir in nuts. Press half the batter into bottom of an ungreased 8 inch square pan. Spread jam over. Cover with remaining batter spreading as evenly as possible. Bake 1 hour or until golden. Cool and cut into 1 inch squares. Makes 64 cookies.