2 c. flour
1 c. sugar
1/4 tsp. salt
1/2 c. softened butter
1 egg, beaten
3 tbsp. cream

Sift dry ingredients; cut in butter until crumbly. Mix egg with cream, add to flour mixture. Mix lightly. Spread on buttered 10 x 16 inch cookie sheet. Bake at 350 degrees for 25 to 30 minutes.

TOPPING:

1/2 lb. raisins
1/4 lb. pecans, chopped
1/4 lb. walnuts, chopped
1 lb. raspberry jam
1/2 c. sugar
1/2 lb. figs, optional
1/2 lb. dates, optional

Mix all topping ingredients well. Quickly spread over hot pastry. Bake all at 350 degrees for 15 minutes. Cut into 24 squares.