1 c. butter
1 c. sugar
2 beaten egg yolks
2 1/2 c. flour
1/2 to 3/4 c. raspberry preserves

Cream butter with sugar. Add beaten egg yolks and mix well. Gradually add flour - dough will be crumbly. Pat 2/3 of the dough in a 9x13 pan. Spread with raspberry preserves. Crumble rest of the dough on top. Bake at 375 degrees for 20 to 25 minutes. Cut into squares.