1 c. butter
1 c. sugar
2 egg yolks
2 c. flour
1/4 tsp. salt
1 c. chopped nuts
1/2 c. raspberry jam

Cream butter and sugar; add egg yolks and mix well. Gradually add flour and salt; mix in nuts. Spoon 1/2 mixture into 8x8 pan. Spread evenly and pat down. Spread jam over dough to within 1/2 inch of edge.

Top with remaining dough. Bake at 325 degrees for 45 minutes or until lightly brown. Cool; cut into bars.

NOTE: Also delicious with apricot preserves.