1/2 lb. (2 sticks) softened butter
1 c. sugar
2 egg yolks
1/2 tsp. almond extract (opt.)
2 c. sifted all-purpose flour
1 c. chopped or ground walnuts
1/2 c. fruit jam or preserves
Confectioners' sugar (opt.)

Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy. Blend in egg yolks and, if desired, almond extract. Gradually add flour, mixing thoroughly. Fold in chopped nuts. Spoon half of batter into lightly greased 7 x 11 inch or 8 inch square baking pan, spreading batter evenly with dampened fingers. Spread jam evenly over top of batter to within a quarter-inch of edges. Cover with remaining batter. (The best way to do this is to flatten the batter by hand and fit it into the pan.)

Bake at 325 degrees for an hour or until lightly browned. Set on rack to cool slightly. Cut into small bars or squares while still warm. Sift confectioners' sugar over top, if desired. Makes 32 to 36 bar cookies.