Ingredients for 24 servings

1/8 teaspoon salt
¼ cup water
½ cup sour cream
1 cup plus 3 tablespoons sugar, divided
1 jar (18 ounces) seedless strawberry jam
1 teaspoon vanilla extract
1-¼ cups shortening
2 teaspoons baking soda
2-½ cups chopped walnuts, divided
4 large egg yolks
4 teaspoons baking powder
5 cups all-purpose flour

Directions

In a large bowl, combine the flour, 1 cup sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. In a bowl, whisk the egg yolks, sour cream, water and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into thirds. Chill for 30 minutes.

Between two large sheets of waxed paper, roll out one portion of dough into a 15-in. x 10-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with 1-¼ cups walnuts and 2 tablespoons sugar. Roll out another portion of dough into a 15-in. x 10-in. rectangle; place over walnuts. Spread with jam; sprinkle with remaining walnuts and sugar.

Roll out remaining pastry; cut into strips. Arrange in a crisscross pattern over filling. Trim and seal edges. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.