1 stick butter
1/2 c. sifted confectioners' sugar
1 c. sifted flour
1 c. melted currant or raspberry jelly
3 egg whites
1/2 c. sugar
1 c. ground filberts (or walnuts)
1/4 tsp. cinnamon

Cream together butter and sugar. Blend in flour. Press mixture into a 9x13 inch cake pan and bake at 350 degrees for 10 to 15 minutes. Let shortbread cool 5 minutes; then spread with melted jelly.

Beat egg whites with sugar until stiff but not dry. Fold in ground nuts and cinnamon and spread meringue evenly over jelly. Bake at 350 degrees for 25 minutes. Let cool. Cut into bars. Makes 30.