This recipe yields one half sheet, 12 by 16 in. of raspberry filled shortbread squares.

Cream together:

2 1/2 cups sugar
1 lb. 10 oz. softened butter

Add 6 yolks.


4 1/2 cups all purpose flour
3 cups pastry flour

Press half of dough into cookie sheet.
Spread with a layer of raspberry jam or preferably a dense filling for pie, approximately one half cup.
Either press thin layers of the rest of the dough over the top, or roll it thin and place on top.

Bake at 325 for 40-45 minutes.