2 1/4 c. all-purpose flour
1 c. sugar
1 c. chopped pecans
1 c. butter
1 egg
1 (10 oz.) jar raspberry preserves

Heat oven to 350 degrees. In large bowl combine all ingredients EXCEPT raspberry preserves. Beat at low speed, scraping bowl often, 2 to 3 minutes. Reserve 1 1/2 cups of mixture, set aside.

Press remaining mixture into greased 8 inch square baking pan; spread preserves to within 1/2 inch from pan edges. Crumble reserved 1 1/2 cups mixture over preserves. Bake 40 to 50 minutes or until lightly browned. Cool completely. Cut into bars. Yield: 2 dozen.