Raspberry Linzer Bars

Crust:
1 cup butter, softened (no substitutes)
2/3 cup confectioners' sugar
2 cups all-purpose flour

Topping:
1 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 cup cold butter
2 egg yolks, beaten

Filling:
1 1/2 cups seedless raspberry preserves

Heat oven to 350 degrees F.

Crust: Beat butter and confectioners' sugar in a medium bowl until blended (use a pastry cutter). Add flour and work it with your hands until the mixture is crumbly. Press dough into an ungreased 9 x 13-inch baking pan and bake for 12 minutes. Crust will not brown.

Topping: Combine flour, sugar and baking powder in the crust bowl. Cut butter into 8 or 10 pieces, adding it to the flour. Cut the butter into the mixture until it is crumbly. Add egg yolks and stir to blend (topping will still be clumpy, but moist).

Spread the preserves over the crust. (When the crust comes out of oven, spoon preserves on top; warmth of crust will let you spread, doesn't have to be perfectly even). Crumble topping over the top. Bake 30 minutes. Topping should be golden. Cut into small rectangles.

Makes about 2 dozen cookies.