Ingredients
2 1/4 c all purpose flour (no self rising, please)
1 c sugar
1 c chopped pecans
1 c butter, softened
1 egg
3/4 c raspberry preserves (or whichever preserve you prefer)
Method
Heat oven to 350°F. Combine all crumb mixture ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 2 cups crumb mixture; set aside.
Press remaining crumb mixture on bottom of greased 8-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves.
Bake for 40 to 50 minutes or until lightly browned. Cool completely; cut into bars.
