Ingredients:
3/4 cup butter or 3/4 cup margarine, softened
1 1/4 cups sugar, divided
4 large eggs, separated
2 1/2 cups all-purpose flour
12 ounces raspberry preserves
1 teaspoon vanilla extract
1/2 cup pecans, chopped
Directions:
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, blending well.
Press mixture into a lightly greased 15 x 10 x 1″ jelly-roll pan.
Bake at 350 degrees Fahrenheit for 25 minutes or until lightly browned.
Remove from oven; cool in pan.
Spread raspberry 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 degrees Fahrenheit for 15 minutes or until lightly browned.
Cool slightly; cut into 2 x 1-inch bars with a warm knife.
Remove to wire racks to cool completely.
Store in airtight containers.
Servings: 72
Time preparation: 60 min.
Time total: 100 min.