2 c. plus 2 tbsp. sifted flour
1 c. sugar
3/4 c. butter
1/4 tsp. salt
1 tsp. vanilla
1 egg
1 jar apricot or raspberry preserves

Cream sugar and butter. Add egg and continue to cream the mixture. Add flour, salt and vanilla.

Spread 1/2 of the mixture in an ungreased 9 x 13 inch pan. Spread the preserves on top with the remaining mixture in small amounts. Use fingers to spread over preserves. Bake at 350 degrees for 20-25 minutes. Check for brownness after 15 minutes.