Linzer Torte

• 4 c. sifted flour
• 1 tsp. salt
• 1 1/2 c. butter or oleo
• 1 c. sugar
• 2 egg yolks
• 2 c. raspberry jam

1. Heat oven to 350u0b0.
2. Grease and flour a 15 1/2 x 10 1/2-inch pan.
3. Sift flour and salt together.
4. Work butter in bowl until creamy; add sugar and beat well.
5. Add egg yolks and beat until blended.
6. Gradually add flour and mix until well blended.
7. With fingers pat about 2/3 dough evenly over bottom and sides of prepared pan.
8. Cover with raspberry jam.
9. Roll small amounts of the remaining dough with fingertips on a well floured board into strips 1/2-inch in diameter.
10. Lay strips of dough crisscross over jam about 1 1/2-inches apart.
11. Dough is very tender and may break when placing on jam.
12. If this happens, pinch ends of strips together to patch.
13. Bake at 350u0b0 for 30 to 35 minutes or until lightly browned.
14. Cool and cut into bars before removing from pan. Makes about 3 dozen bars.

flour, salt, butter, sugar, egg yolks, raspberry jam

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852528 (may not work)