Buttery dough flanks berry filling
1 1/2 cups sugar
1 1/2 cups butter
3 egg yolks
3 cups flour
1 1/2 cups chopped pecans (or your choice)
3/4 cup strawberry or raspberry jam (try other flavors too)
Preheat oven to 375. Grease a 13x9" pan. Cream sugar and butter. Add egg yolks, beating well. Stir in flour and pecans. Divide dough in half and press half into bottom of pan. Spread jam over dough. Pat out remaining dough and place on top of jam. Bake 1 hour until a deep golden brown. Makes 24 bars.
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