2 c. sifted flour
1/2 c. sugar
3/4 c. butter
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. chopped pecans
10 oz. jar raspberry jam
1/2 c. chopped pecans

Heat oven to 350 degrees. In bowl, combine flour, sugar, butter, salt and vanilla. Beat at low speed, scraping bowl often, until well combined and mixture resembles small peas (1 to 2 minutes). Stir in 1/2 cup chopped pecans; set aside 3/4 cup mixture.

Press remaining crumb mixture in 9 inch square baking pan. Spread jam over crumb mixture; sprinkle with 1/2 cup chopped pecans and rest of crumb mixture. Bake 35 to 40 minutes or until crumb mix is lightly brown and jam is bubbly. Cut into small squares and cool. Makes 3 dozen.