1/2 lb. butter
1 c. sugar
2 egg yolks
1/2 tsp. almond extract
2 c. flour
1/2 c. raspberry preserves

Cream butter and sugar until light and fluffy. Blend in egg yolks and almond extract. Gradually add flour and mix thoroughly. Divide batter in half. Place 1/2 in lightly greased 8x8 inch pan.

Spread jam evenly over top of batter within 1/4 inch of edges. Cover with remaining batter. Bake at 325 degrees for 1 hour or until lightly brown. Cool and cut into small squares. Sprinkle with confectioners' sugar.