Raspberry Meringue Bars
1/2 pound (2sticks) butter or margarine, at room temperature
1 1/2 cups sugar
2 egg yolks
2 1/2 cups all-purpose flour
1 jar (10 ounces) seedless rasberry jam
4 egg whites, at room temperature
1/4 teaspoon salt
2 cups finely chopped walnuts
Preheat the oven to 350 degrees. Grease a 15 1/2 x 10 1/2 x 1 in. jelly roll pan. Cream the butter, 1/2 the sugar, and the egg yolks in a food processor fitted with the metal blade or in a mixing bowl with an electric mixer until well blended. Add the flower and mix until incorporated. Pat the dough into the bottom of the prepared pan. Bake for 15 to 20 minutes or until lightly browned. Remove from the oven, but leave the oven at 350 degrees. Cool the pastry for 5 minutes an spread it with jam. Beat the egg whites and salt in a mixing bowl with an electric mixer until stiff. but not dry, peaks form. Fold in the remaining cup of sugar and the nuts. Gently spread on top of the jam, making sure to seal the edges and corners. Return to the oven for 25 minutes or until golden brown. While still warm, cut into 3 x 1 inch bars.
* The cookies may be stored in air tight containers at room temperature up to 1 week, or they may be frozen. Defrost, covered, at room temperature.
Makes 50 bars.
