1 c. (2 sticks) butter
1 c. sugar
2 c. flour
1 c. chopped pecans
1 (18 oz.) jar apricot or other fruit preserves

Cream butter and sugar. Add flour and mix until crumbly. Add pecans. Reserve about 1 3/4 cups of mixture. Pour the remaining mixture into a greased 10x15-inch baking dish.

Bake at 350°F for 20 minutes. Remove from oven and spread preserve evenly over crust. Sprinkle reserved mixture over preserves and bake an additional 25 to 30 minutes. Let set after removing from oven. Cut into squares while still warm.

Makes 3 dozen squares.