1/2 lb. butter
3 c. all purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
4 egg yolks
1/2 tsp. salt
1/2 pt. sour cream
Grind rind of lemon
1 tsp. lemon juice

Mix butter and flour together as for pie crust. Add remaining ingredients and mix well. Reserve enough dough to make lattice strips and spread remaining onto bottom of ungreased cookie sheet, using spatula. Spread thick raspberry preserves over dough and sprinkle with chopped nuts. Add enough flour to remaining dough for easily handling and roll several strips. Criss-cross strips over filling and bake at 325 degrees for 30 minutes. Cool, sprinkle with confectioners sugar and cut into squares.