Raspberry bars
(from Mrs. Watson)
Yield: 8" square pan's worth of raspberry bars
1/2 lb. (1 cup) butter
1 cup sugar
2 egg yolks
2 cups flour
1/2 cup (or more) raspberry preserves
1. Soften butter, then add sugar and cream well.
2. Add egg yolks and beat.
3. Fold in flour -- it should be crumbly but slightly spreadable.
4. Spread half in a greased 8x8 or 9x9 inch pan top with preserves cover with remaining dough.
5. Bake for 1 hour at 350 F (175 C) until brown.
6. Cool and cut into squares.
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