- 1/2 lb. butter
- 1 cup sugar
- 2 egg yolks
- 2 cups flour
- 1/2 cup strawberry jam
- 1 cup chopped walnuts
Pamela adds, "I am like Rachael and don't measure much when I cook, but in baking you have to, though I will use more jam and nuts than are called for."
Pre-heat oven to 325°F.
Grease an 8" square baking pan.
In a mixing bowl cream the butter until soft. Gradually add the sugar, creaming until light and fluffy. Add the egg yolks and blend well.
Gradually add the flour and mix thoroughly. Fold in the chopped nuts.
Spoon half the batter into the cake pan, spreading evenly.
Top with the jam. Keep the jam away from touching the pan edges or it will stick.
Then cover with the remaining cookie dough-I drop it in tablespoon size drops and then pat it lightly down. It doesn't have to be a perfectly flat surface.
Bake one hour or until lightly browned.
Remove from oven, cool and cut into one by two inch bars. ENJOY!