Ingredients:
Cookies
5 egg yolks
1 pound margarine
5 cups flour
Grated lemon rind
1 tsp baking powder
1 1/2 cups sugar
1/2 cup seltzer
Directions: Cut dough into six equal parts. Roll out each very thin to the size of a cookie sheet and bake on the back of the cookie sheet covered with foil. Bake until ends are light brown. Cool 15-20 minutes. Spread thin layer of jam on five layers and assemble, alternating raspberry and apricot jam layers. Sixth layer (without jam) goes on top. Dust powdered sugar on top. Freeze for 24 hours and then cut into bars.
