1/2 lb. butter
1 c. sugar
2 egg yolks
2 c. flour
1/2 c. or more raspberry preserves or jam

Grease 9 x 13 inch pan. Cream butter and sugar until light and fluffy. Add egg yolks. Blend well. Gradually add flour and mix thoroughly. Spoon 1/2 of batter in pan and press down. Top with jam. Cover with remaining batter. Bake until light brown. Sprinkle with powdered sugar when cool. Very easy! Yield: about 28 squares.