1 lb. butter
2 (11 oz.) raspberry jam
4 c. flour
1 c. sugar
4 egg yolks (good size)

Have butter cold. Work butter and flour in with hands. Add sugar and yolks all at once. Mix with hands until well blended.

Take 3/4 of mixture and pat in large cookie pan. Pat round edges. Spread jam on top and keep away from edges of dough.

Cut balance of mixture and pat or roll. Cut into strips and lay crisscross on jam. Bake 1 hour at 325 degrees. Cut into squares while warm. Mixture should be 1/4 inch thick in pan.