1/4 lb. butter
1/2 c. sugar
1 tbsp. vanilla
2 eggs, separated
1 1/2 c. flour
1/2 tsp. baking powder
Pinch of baking soda
Apricot, peach or raspberry jam or preserves
1 c. chopped nuts
2 tbsp. sugar

Cream butter, sugar. Add vanilla and egg yolks (beat lightly). Cream well.

Sift flour, baking powder and soda. Add to creamed mixture and mix well with hand. Pat dough with heel of hand into 13 x 9-inch pan. (Dipping hand into a little flour if necessary.) Spread dough with thin layer of jam or preserves (not too much). Sprinkle 3/4 cup of chopped nuts over jam or preserves.

Then spread stiffly-beaten egg whites over this, using back of teaspoon; it won't matter if some nuts get mixed into the egg whites. Sprinkle 1 tablespoon sugar over egg whites and remaining nuts over all.

Bake in 350 degree oven for 25-30 minutes.

1 Dough; 2 Jam; 3 3/4 nuts, then egg whites, then 1/4 cup nuts.