1 3/4 c. all-purpose flour
1/2 c. finely chopped nuts
3/4 c. butter
1/2 c. sifted powdered sugar
1/4 tsp. finely shredded lemon peel
3/4 c. blackberry jam (apricot preserves, or red raspberry preserves)
1 tbsp. all-purpose flour

Stir together 1 3/4 cups flour and finely chopped nuts. In a large mixer bowl, beat butter until softened. Add powdered sugar and lemon peel and beat until fluffy. Add flour mixture and beat until crumbly. Press 2/3 of the crumbs onto the bottom of an ungreased 9 x 9 x 2 inch baking pan. Spread with one kind of jam. (Or, using 1/4 cup each of the three kinds of jam, spread a 3 inch wide strip of each on crumb base.) Stir 1 tablespoon flour into remaining crumb mixture and sprinkle over jam. Bake in a 375 degree oven for 25 to 30 minutes or until crumbs are golden. Cool. Cut into bars. Makes 24.