1 3/4 c. flour
1/2 c. finely chopped nuts
3/4 c. butter
1/2 c. confectioners' sugar
3/4 c. raspberry preserves
1/4 tsp. lemon peel
1 tbsp. flour

Preheat oven to 375 degrees. Stir together in small mixing bowl 1 3/4 cup flour and the finely chopped nuts. In large mixing bowl, beat butter until soft. Add confectioners' sugar and lemon peel and beat until fluffy. Add flour mixture and mix until crumbly. Press 2/3 of the crumbs into bottom of an ungreased 8 x 8 x 2 inch pan. Spread preserves on top. Stir in 1 tablespoon flour into remaining crumb mixture and sprinkle over preserves. Bake for 25 to 30 minutes until golden.