Vienna Bar Cookies

1 cup lightly salted butter

1½ cup sugar (separated)

¼ tsp. salt

2 large egg yolks

2½ cups flour

10 oz. jar red raspberry jelly or red currant preserves

1 cup of chocolate chips

4 egg whites

2 cups finely chopped walnuts or almonds

Cream with wooden spoon the butter (at room temp.) and ½ cup sugar. Add salt & 2 egg yolks, add flour and mix. When dough becomes hard to mix, knead with fingers of one hand to make a smooth dough. Pat down evenly in a greased 12 X 17" jellyroll pan. Bake 15 to 20 minutes in a 350-degree oven until lightly browned. Remove from oven and spread with jelly or preserves and chocolate chips

In a large bowl, beat the egg whites at high speed until stiff peaks hold when the beater is lifted. Using a wooden spoon or spatula, mix the chopped walnuts or almonds and 1 cup sugar. Gently spread egg white mixture over jelly and chips. Bake 25 minutes in 350-degree oven (Teflon pan takes 325 degrees) until lightly browned. Cool 15 minutes. Cut into squares while still warm.