From the Kitchen of Mary Martin.
My grandmother lived in Bratislava, Czechoslovakia in the early 1900's. She was an excellent baker and was hired by a group of priests to come to their church in Austria and bake for them once a week. These were a favorite recipe as they only have 7 ingredients. I enjoyed making them with her and hearing her stories about the old country. Only use the best ingredients, which they fortunately sell at Bristol Farms. These were one of the 10 winners in the LA Times Holiday Baking Contest in 2013.
My grandmother lived in Bratislava, Czechoslovakia in the early 1900's. She was an excellent baker and was hired by a group of priests to come to their church in Austria and bake for them once a week. These were a favorite recipe as they only have 7 ingredients. I enjoyed making them with her and hearing her stories about the old country. Only use the best ingredients, which they fortunately sell at Bristol Farms. These were one of the 10 winners in the LA Times Holiday Baking Contest in 2013.
Ingredients
1 cup butter, softened
1 cup sugar
2 egg yolks
2 cups All-purpose flour
1 cup walnuts (4 oz.), chopped
1/2 cup best quality raspberry jam
Directions
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Preheat oven to 350 degrees. Grease 9-inch square baking pan.
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In large bowl, with mixer at low speed, beat butter and sugar until mixed, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy.
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Reduce speed to low and beat in egg yolks. Add flour and salt; beat until blended.
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With wooden spoon, stir in chopped walnuts.
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With lightly floured hands, divide dough in half. Pat 1 piece of dough evenly into bottom of prepared pan.
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Spread raspberry jam over dough. With lightly floured hands, pinch off ¾-inch pieces from remaining dough and drop over jam; do not pat down.
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Bake until golden, 45 to 50 minutes.
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Cool completely in pan on wire rack. When cool, cut lengthwise into 3 strips, then cut each strip crosswise into 10 pieces.
