Raspberry Dream Bars
1 cup butter, soft
1 1/2 cups sugar (divided use)
2 egg yolks
2 1/2 cups all purpose flour
1/3 cup chopped pecans
1 1/4 cup raspberry preserves
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 10 X 15 inch jellyroll pan. In a large bowl, beat together butter, 1/2 sugar, egg yolks and vanilla until well blended. Add flour and mix until blended. Add chopped pecans.
Pat dough evenly into bottom of greased pan and bake for 10-15 minutes or until lightly browned around the edges.
Remove pan from oven but leave the oven on. Let cool for 5 minutes then spread the perseveres evenly over hot crust.
Beat egg whites until foamy, add cream of tartar and beat until soft peaks form. Gradually add the remaining sugar and vanilla and beat until very stiff.
Gently spread on top of the preserves, making sure to seal the edges and corners. Return to oven for 20-30 minutes until golden brown. Cool completely before cutting. Makes about 18 2 1/2 squares.