1/4 lb. butter
1 egg
1 1/4 tsp. baking powder
4 stiffly beaten egg whites
4 egg yolks
1/4 c. sugar
1 1/2 c. flour
1 lb. pineapple preserves
1/2 c. finely chopped walnuts

Cream butter and 1/4 cup sugar, then add the 1 whole egg. Beat until fluffy. Sift together flour and baking powder and add to creamed mixture. Spread this soft dough over ungreased 7 1/2 x 10 inch baking pan. Spread preserves over this dough.

Beat egg yolks until light, then add 1/4 cup sugar; fold in stiffly beaten egg whites and nuts. Spread over preserves. Bake at 325 degrees for 30 minutes. Cool and cut in squares.