1/4 c. sugar
1 c. butter
2 c. flour
8 oz. raspberry jam

Blend sugar, butter and flour thoroughly. Pat and press into bottom of 12 x 15 inch jelly roll pan. Bake 10 minutes at 375 degrees. Cool. Spread with raspberry jam. Then make a topping of: 1 1/2 c. brown sugar 2 tbsp. flour 3/4 tsp. baking powder 1 tsp. vanilla 1 c. coconut 1 c. coarsely chopped walnuts

Spread evenly over the pastry. Bake for 20 to 25 minutes at 350 degrees. Cut while still warm. Can be topped with powdered sugar.