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Categories:Viewed: 88 - Published at: 7 years ago
Ingredients
- 3/4 cup butter or margarine, softened
- 1 1/4 cups sugar, divided
- 4 eggs, separated
- 2 1/4 cups all-purpose flour
- 1 (12-ounce) jar raspberry preserves
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
Method
- Cream butter in a large mixing bowl; gradually add 1/4 cup sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour.
- Press mixture into a lightly greased 15- x 10- x 1-inch jellyroll pan. Bake at 350° for 25 minutes or until lightly browned. Remove from oven; cool in pan. Spread preserves over baked crust.
- Beat egg whites (at room temperature) in a medium mixing bowl until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in vanilla. Spread meringue over preserves. Sprinkle with pecans.
- Bake at 350° for 15 minutes or until lightly browned. Cool slightly; cut into 2- x 1-inch bars with a warm knife.
