CRUMB MIXTURE:

2 1/4 c. all-purpose flour
1 c. sugar
1 c. chopped pecans
1 c. sweet cream butter, softened
1 egg

FILLING:

10 oz. jar raspberry preserves

Preheat oven to 350 degrees.

Grease 8 inch square (1 1/2 quart) baking dish. In 3 quart mixer bowl combine all ingredients except raspberry preserves. Beat at low speeds, scraping sides of bowl often, until mixture is crumbly. Reserve 1 1/2 cup crumb mixture; set aside.

Press remaining crumb mixture into greased baking dish. Spread preserves to within 1/2 inch from edge of unbaked crumb mixture. Crumble remaining crumb mixture over preserves. Bake near center of 350 degree oven for 42 to 50 minutes. Cool completely. Cut into bar. Makes 2 dozen.