1 1/2 c. butter, softened
2 c. granulated sugar
2 egg yolks
1 tsp. vanilla extract
4 c. flour
1 1/3 c. finely chopped pecans
1 jar (12 oz.) raspberry preserves

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until fluffy. Beat in egg yolks and vanilla. Mix in flour and pecans, stirring until a soft dough forms.

Divide dough in half. Press half of dough into a greased 9 x 13 inch glass baking pan. Spread preserves evenly over dough. Place remaining dough on a sheet of waxed paper. Dust with flour and use a floured rolling pin to roll out dough to 9 x 13 rectangle. Place dough over preserves, patching if necessary to completely cover preserves.

Bake 40 to 45 minutes or until golden brown. Cool completely in pan. Cut into 1 x 3 inch bars. Store in an airtight container. Yield: about 3 dozen bars.