2 1/2 c. flour
1 c. chopped pecans
1 egg
1 c. sugar
1 c. softened butter
1 (10 oz.) jar raspberry preserves (to spread over crumb mixture)

Preheat oven to 350 degrees. Grease 8 inch square baking dish. Combine all ingredients. Beat at low speed, scraping sides of bowl often until mixture is crumbly. Reserve 1 1/2 cups crumb mixture.

Press remaining crumb mixture in dish. Spread with 1 (10 ounce) jar raspberry preserves to within 1/2 inch of edges. Crumble reserved crumb mix over preserves. Bake in center of oven for 42 to 50 minutes or until lightly browned. Cool completely, cut into bars. Yield: 2 dozen.