2 sticks butter
2 egg yolks
1 1/2 C sugar
2 1/2 C flour
1 (10 oz.) raspberry jelly (seedless)
1 C semi sweet chocolate chips
1/4 tsp. salt
4 egg whites
Preheat oven to 350. Cream butter with egg yolks
and 1/2 cup sugar. Add flour and knead with
fingers. Pat batter out with fingers on greased
cookie sheet to about 3/8" thickness. Bake for
15 to 20 minutes until lightly browned. Remove
from oven. Spread with jelly and top with
chocolate chips. Beat egg whites and salt until
stiff peaks form. Fold in remaining cup of
sugar. Gently spread on top. Bake for
additional 24 minutes. Cool and cut into 2"x2" bars.
