Viennese Raspberry Squares

• 2 egg whites (room temperature)
• 1/3 c. butter, softened
• 1 c. all-purpose flour
• 1/3 c. sugar
• 2 egg yolks
• 1/4 tsp. cream of tartar
• 2/3 c. powdered sugar
• 1 c. finely chopped nuts, toasted
• 1/3 c. raspberry, peach or apricot preserves

1. Mix the butter and about half the flour.
2. Add the sugar and egg yolks and beat on medium speed until combined, scraping sides of bowl.
3. Stir in remaining flour.
4. Press into a 9 x 9 x 2-inch baking pan.
5. Bake at 350u0b0 for 15 minutes.
6. Add cream of tartar to the egg whites.
7. Beat on medium speed until soft peaks form.
8. Gradually add powdered sugar, beating until stiff peaks form.
9. Fold in the chopped nuts.
10. Spreads preserves over the top of the hot baked crust.
11. Spread meringue over the top of the preserves.
12. Bake at 350u0b0 for 20 minutes.
13. Cool and cut into squares.

egg whites, butter, flour, sugar, egg yolks, cream of tartar, powdered sugar, nuts, raspberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348210 (may not work)