Czechoslovakian Blueberry Bars

1 C butter, room temp

200 g sugar

2 egg yolks
250 g flour
1 C chopped walnuts
12 oz blueberry preserves
Powdered sugar

Beat butter and sugar.

Beat in egg yolks and stir in flour.
Divide into 1/3 and 2/3 balls and chill dough until firm.

Preheat oven to 325.

Press 2/3 of the dough into greased 9x13 pan.

Spread preserves in pan and top with nuts.

Roll remaining dough on heavily floured board and cut into strips.

Refrigerate as needed.

Lay strips diagonally on top.

Bake at 325 degrees for 50-60 min.

When cool, sift powdered sugar on top.

Wilma Page

Note 1:  Best if completely cooled before serving.

Note 2:  Very hard to overbake; allow bottom to turn deep golden.

Note 3:  This dough, if very warm, can be piped.

Note 4:  LLB adaptation:

    1 1/2 C butter, room temp
    300 g sugar
    3 egg yolks
    375 g flour

    1/2 t salt
    1 C pecans or walnuts, chopped
    10 oz preserves
    Powdered sugar

Prepare an 8x8 with parchment.

Beat together butter and sugar.

Beat in egg yolks and stir in flour and salt.

Divide into 3/4 and 1/4 sections.

Form dough into two discs and chill until firm.

Once 1/4 ball is firm, roll to 1/8".

Cut into strips for 8x8 diagonals.

Combine scraps with 3/4 ball and let chill.

Preheat oven to 325.

Press 3/4 ball into 8x8 pan.

Bake 35 mins.

Spread preserves in pan and top with nuts.

Lay diagonal strips on top.

Bake at 325 degrees for 50-60 min.

When cool, sift powdered sugar on top.

Note 3:  This dough, if very warm, can be piped.