Directions
1Heat oven to 350 or 375F. Line bottom of 8 x 2” pan with pastry. Cover pastry with thin layer of raspberry jam. Blend butter & sugar thoroughly. Add eggs one at a time and beat until light and fluffy. Add rice flour and salt and beat well. Color ½ mixture pale pink and other ½ green. Put small spoonful of each mixture alternately on jam to cover pan. Bake for 35 minutes. Cool and frost. Cut into bars.
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