3 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 eggs, beaten
2 tsp. vanilla
1 1/2 c. any preserves

Sift together dry ingredients. With a pastry blender cut in butter until pieces are the size of peas. Add eggs and vanilla; mix well. Chill 1/3 of dough. Press remaining dough onto bottom and sides of ungreased 15 1/2 x 10 1/2 inch jelly roll pan. Spread dough with preserves. Roll chilled dough; cut into 1/2 inch strips. Place strips diagonally across to form lattice; press edges to seal. Bake at 325 degrees for 30 minutes or until slightly browned.