• 2 cups softened butter
• 2 eggs, lightly beaten
• 4-1/2 cups flour
• 2 cups sugar
• 2 cups chopped pecans
• 2 cups red raspberry jam

Preparation -
In a large mixing bowl, beat the butter and eggs together. Add the flour, sugar and chopped pecans and mix with an electric mixer at low speed until the mixture resembles coarse crumbs. Do not overbeat. Remove 2 cups of the crumb mixture from the bowl and set aside. Place the remaining crumb mixture in a greased 13" x 9" baking pan and press it firmly in place. Spread raspberry jam on top. Sprinkle the reserved crumb mixture over the jam layer. Bake in a preheated oven at 350° for 40 to 50 minutes or until lightly browned. Place the pan on a wire rack to cool completely. Cut into 1" to 1-1/2" squares and store in an airtight container.