3/4 c. butter, softened
1/2 c. sugar
1/3 c. brown sugar
2 c. flour
1/4 tsp. salt
1/4 tsp. baking soda
1 tbsp. lemon juice
3/4 c. raspberry preserves

Beat butter, granulated sugar and brown sugar. Whisk together flour, salt and baking soda.

Gradually add flour mixture; stir until crumbly. Reserve 1 cup for topping.

Press mixture into a greased pan. Top with raspberry preserves and lemon juice; sprinkle topping evenly over all.

Bake at 350°F for 30 minutes or until golden brown.