Suffield Township resident Linda O’Dell got this recipe from a co-worker, who had it passed down from a relative. It quickly became O’Dell’s favorite bar cookie because it is so easy to make and so good.
OLD WORLD RASPBERRY BARS
1 cup butter, softened
1 cup sugar
2¼ cups flour
1 cup chopped pecans
10 oz. jar raspberry preserves or jam
Preheat oven to 350 degrees.
Cream butter and sugar together. Add egg and mix well. Add flour and pecans, beating at low speed and scraping bowl often until well mixed.
Set aside 1½ cups of the cookie dough.
Press remaining dough into a greased 8-inch square pan. Spread with raspberry preserves to ½ inch from edge of pan.
Crumble reserved 1½ cups dough over preserves.
Bake 40 to 50 minutes or until lightly browned.
Cool completely. Cut into bars.
Makes 16 or 32 bars, depending on size.