NANCY REAGAN’S VIENNA BARS

Ingredients

• 1/2 lb salted butter
• 1.5 cups white sugar
• 6 eggs
• 2 1/4 cups all-purpose flour
• 1/2 cup red currant or raspberry preserves (seedless)
• 2 cups finely chopped walnuts

  Directions

  1. Heat oven to 350f
  2. In large bowl, work ½ lb of room temperature butter and ½ cup of sugar with wooden spoon until creamy and well mixed
  3. Beat in the 2 egg yolks (save egg whites)
  4. Add flour and start mixing with fingers of one hand to make it smooth
  5. Pat dough evenly into greased sheet pan
  6. Bake 15-20 min until lightly brown
  7. Remove from oven, spread jelly evenly

Topping

1. In a deep bowl, beat 4 egg whites till stiff
2. Using a metal spoon or rubber spatula, fold in remaining sugar and nuts
3. Gently spread mixture over pan
4. Bake about 25 minutes until browned
5. Remove from oven and place on wire rack to cool (15 min)
6. While still warm, cut into squares and store in tin can