2 1/4 c. flour
1 c. sugar
1 c. chopped pecans
1 c. butter, softened
1 egg
1 jar raspberry preserves

In mixer bowl combine flour, sugar, pecans, butter, and eggs. Beat at low speed, scraping sides of bowl often until mixture is crumbly. Reserve 1 1/2 cups crumb mixture; set aside.

Press remaining crumb mixture into greased 9-inch square baking pan. Spread preserves to within 1/2-inch of edges of unbaked crumb mixture. Crumble remaining crumb mixture over preserves. Bake 42-50 minutes at 350 degrees until lightly browned. Cool completely; cut into bars.