1/2 lb. of butter
2 1/2 c. flour
2 egg yolks
1 jar (10 oz.) raspberry or strawberry preserves
4 egg whites
2 c. finely chopped walnuts
1 1/2 c. sugar
1/4 tsp. salt

Cream together butter and 1/2 cup of sugar. Add flour and salt and knead with fingers. Add egg yolks. Pat butter onto a greased cookie sheet. Bake in 350 degree oven for 15 minutes or until lightly browned. Remove from oven and spread with preserves. Beat egg whites until stiff. Fold in remaining sugar and walnuts. Gently spread on top of preserves. Bake for another 25 minutes. Cut in bars while still warm.