Prep 15 mins
Cook 40 mins
From Reminisce Magazine
- 1 cup butter
- 1 cup sugar
- 2 egg yolks
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1⁄2 cup seedless raspberry jam
- In a large mixing bowl, cream butter and sugar.
- Beat in egg yolks.
- Gradually add flour and walnuts.
- Pat half of the mixture into a greased 8" square baking pan.
- Spread with jam.
- Crumble remaining crust mixture over jam.
- Bake at 350 for 35-40 minutes or until lightly browned.
- Cool on a wire rack.