1 c. butter
1 c. sugar
2 egg yolks
1 tsp. vanilla
2 c. flour
1 c. red raspberry jam

Cream butter and sugar until fluffy. Add egg yolks and vanilla, beat well. Add flour; mix thoroughly. Dough is stiff. Reserve about 1/3 of dough; chill this for 30 minutes.

Spread remaining dough in ungreased 9x13 baking pan. Spread jam on top. Roll remaining dough about 1/8 inch thick on floured board. Cut into strips about 1/2 inch wide. Arrange over jam in crisscross pattern. Bake at 350 for 25 minutes or until golden. 4 dozen.