Recipe courtesy of the Sparling/Karcesky/Godissart Family

---

Dough Ingredients:

• 6 eggs – separate, beat whites until stiff
• 1 1/2 cups sugar
• 2 sticks oleo
• 3 cups flour

Directions:

Cream oleo and sugar. Add egg yolks then flour. Fold in egg whites. Make 3 sections. Pat on small cookie sheet lined with wax paper. Bake 10-15 minutes at 350 degrees until it is no longer raw. It is still as a board.

Filling Ingredients:

• 1 1/2 cups sour cream
• 1 cup nuts
• 2 cups preserves (1 cup apricot & 1 cup raspberry)

Directions:

Mix together the sour cream and nuts. Then mix half with 1 cup raspberry preserves and half with 1 cup apricot preserves. Spoon raspberry Mixture on the first layer. Place second layer on top and spoon on apricot mixture. Top with third layer. Wrap in foil and refrigerate overnight. Ice with butter icing. Cut into squares. May decorate if desired.

Butter Icing Ingredients:

• 1 box powdered sugar
• 4 Tbsp butter
• 1/2 tsp vanilla
• Add milk until spreading consistency

Directions:

Cream together the powdered sugar, butter and vanilla until combined. Then add milk until it becomes spreadable.