3 c. flour
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 eggs, beaten
2 tsp. vanilla
3/4 c. apricot, peach, or pineapple preserves (choose one)
3/4 c. raspberry, strawberry, or blackberry (choose one)

Sift together dry ingredients. With a pastry blender cut in butter until pieces are size of peas. Add eggs and vanilla; mix well. Set aside and chill 1/4 of dough. Press remaining dough onto bottom and sides of ungreased 9 x 6 inch jelly roll pan. Spread half of the dough in the pan with one of the chosen preserves. Roll chilled reserved dough on lightly floured board; cut into 1/2 inch strips. Place strips diagonally across preserves to form lattice. Press around edges to seal. Bake at 325 degrees for 30 minutes. Cool and cut into squares. Yield 30-40.