1 3/4 c. flour
1 c. sugar
1 c. butter, softened
1 tsp. vanilla
2 eggs, separated (discard egg whites)
1 (8 oz.) jar raspberry jam (Smucker's)

Preheat oven to 275 degrees. Grease a 15 1/2 x 10 1/2 inch jelly roll pan, 1/2 inch deep. Into large bowl, place all ingredients except egg whites and jam. Beat with mixer just until blended. Pat dough firmly and evenly into prepared pan. Spread dough with jam. Bake 1 hour and 10 minutes or until golden. Immediately cut dough into 1-inch squares.

OPTIONAL: Frost with confectioners' sugar icing. Remove from pan to cool on wire racks. Makes 8 dozen cookies.