Bars and Squares
- 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
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 15x10x1 inch jellyroll pan. Bake at 350° for25 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° for 15 minutes or until lightly browned. Cool slightly; cut into 2×1 inch bars with a warm knife. Remove to wire racks to cool completely. Store in airtight containers.
Yield: about 6 dozen.