Old World Raspberry Bars

These yummy bars are easier than they look and taste like a rich pecan shortbread with a raspberry filling.  I got this recipe from Amber Balli Sargent - a bar that is always popular.

Crumb mixture:

1 cup butter, softened

1 cup sugar

1 egg

1 cup pecans, chopped

2 ¼ cups flour 

Filling:

¾ cup raspberry jam

Preheat oven to 350°.  Combine the crumb mixture ingredients by creaming the butter and sugar then add the egg and pecans.  Mix in the flour.  Mix at low speed until mixture resembles coarse crumbs and flour is incorporated.   Set aside 2 cups of the crumb mixture.  Press the remaining crumb mixture into a 9x9-inch pan.  Spread the  to within ½-inch of the edge.  Crumble the 2 cups of crumb mixture over the preserves.

Bake at 350° for 30 to 40 minutes, until lightly golden brown.  Cool completely; cut into bars.  Makes 16 bars.  These are so good that it is a good idea to double and bake in a 9x13-inch pan.