The texture of these bars seemed a little dry. If I made them again I would try to chop up a few fresh strawberries and add them to the dough. I did top them off with a simple glaze for moistness and sweetness.
Ingredients: 1 cup butter, softened*, 1 cup sugar, 1 egg, 2 cups all-purpose flour, 3/4 cup pecans, coarsely chopped, 1 jar (10 ounces) strawberry or raspberry preserves.
*Note: I think the butter should be cold rather than softened to make a better crumb mixture; mine ended up more like a dough because the butter was soft.
Instructions: Preheat oven to 350 degrees. Combine butter and sugar in large mixing bowl. Beat at low speed, scraping bowl often, until well blended. Add egg and flour. Beat until mixture is crumbly, 2-3 minutes. Stir in pecans. Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 9-inch square baking pan. Spread preserves to within 1/2 inch of edge of crust. Crumble reserved crumb mixture over preserves. Bake for 40-50 minutes or until lightly browned. Remove to cooling rack and allow to cool completely.
Optional glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla or almond extract, and 2 tablespoons milk in small bowl until blended and no lumps remain. If too thick, add a little more milk. Drizzle over cooled bars.
Makes 24 bars.
"Treasury of Holiday Cookies" published by Publications International, LTD, Lincolnwood, IL, in 1994.