Recipe: Raspberry Linzer Slices

This recipe was cut out of a newspaper, years ago, and I found it this evening; this recipe uses sour cream; however, it is baked in a 9x13-inch pan.

LINZER SLICES

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons sugar
1/4 pound butter (1 stick)
4 egg yolks
4 tablespoons sour cream
1 cup raspberry or other thick jam (not jelly)
4 egg whites
3 tablespoons granulated sugar
Pinch of salt
1/2 cup chopped nuts

Sift together flour, baking powder, salt and 4 tablespoons sugar. Crumble butter into dry ingredients blending until mixture looks like coarse cornmeal. Add egg yolks and sour cream and mix thoroughly. Pat into ungreased 9x13-inch pan.

Spread with jam, then with meringue of beaten egg whites to which 3 tablespoons sugar and salt are added gradually. Sprinkle with nuts.

Bake in moderate oven (350 degrees F.) about 30 minutes.