2 cups butter, softened
2 cups granulated sugar
4 cups all-purpose flour
1-1/2 cups pecans, coarsely chopped
2 10-ounce jars (2 cups) strawberry preserves or seedless red raspberry preserves
1 recipe Powdered Sugar Icing (see recipe below) or sifted powdered sugar
1. In a large mixing bowl beat butter and granulated sugar with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Beat in eggs. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the pecans (mixture will be crumbly). Set aside 2 cups of the pecan mixture.
2. Press the remaining pecan mixture into the bottom of an ungreased 13x9x2-inch baking pan. Spread preserves to within 1/2 inch of the edges. Sprinkle reserved pecan mixture on top of preserves.
3. Bake in a 350 degree F oven about 45 minutes or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing. Cut into bars. Makes 48 bars.
To Tote: Cover and transport in baking pan. (Or cut into bars and place in a single layer in a shallow container.)
Powdered Sugar Icing: In a small bowl combine 1 cup sifted powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.
For 24 Bars: Prepare using method above, except assemble and bake in a 9x9x2-inch baking pan.