1 c. butter
1/2 c. sugar
1 egg yolk
2 1/2 c. sifted flour
1 c. currant jelly
3/4 c. finely ground walnuts
1 tsp. lemon flavoring
1 c. coarsely chopped walnuts

Makes 4 dozen.

Work butter until creamy. Stir in 1/2 cup of the sugar gradually, then beat until fluffy. Beat in egg yolks; stir in flour. Mix well. Pat into a thin layer in bottom of a 9 x 13 inch pan. Preheat oven to 350 degrees. Beat jelly slightly with a fork and spread over dough. Whip egg whites until stiff; gradually add remaining 1 cup sugar, continuing to whip until mixture stands in peaks. Fold in ground nuts and lemon flavoring. Swirl over the jelly. Sprinkle with chopped nuts. Bake 40 to 45 minutes until brown. Cool in pan. Cut into 1 1/2 inch squares.