1/2 c. soft shortening (half butter)
1/2 c. sifted confectioners sugar
2 egg yolks
1 c. Gold Medal flour
Currant or raspberry jelly

Heat oven to 350 degrees (moderate). Mix shortening, sugar and egg yolks thoroughly. Measure flour by dip-level-pour method or by sifting. Stir in flour. Flatten into bottom of ungreased oblong pan, 13 x 9 1/2 x 2-inches. Bake 10 minutes. Spread with 1/2 to 3/4 cup softened currant or raspberry jelly, then with

MERINGUE-FILBERT TOPPING:

Beat 2 egg whites until stiff. Beat in mixture of 1/2 cup sugar and 1/4 teaspoon cinnamon gradually. Fold in 1 cup finely chopped or ground filberts (unblanched). Bake 25 minutes more. Cool; cut into bars. Makes about 2 1/2 dozen 3x1-inch bars.