2 Sticks unsalted butter
1 1/2 C. Sugar (divided)
2 1/2 C. Flour, sifted
1/4 t. salt
2 egg yolks
1 10 oz. jar seedless raspberry jelly
4 egg whites
Cream together the butter, yolks, and 1/2 C.sugar. Add flour and salt and knead with fingers. Pat dough into a greased
15 1/2 by 10 1/2 by 1 in. Jelly Roll pan.
Bake at 350* 15-20 minutes until lightly browned.
Remove from oven and spread with jelly.
Beat egg whites until stiff. Fold in remaining 1 C. sugar. Gently spread on top of jelly. Bake for 25 minutes. Cut into bars while still warm.
ADAPTED FROM HOW TO COOK A WOLF