2 cups butter, softened

2 cups granulated sugar

2 eggs

4 cups all-purpose flour

1 1/2 cups pecans, coarsely chopped

2 10 ounce jar (2 cups) strawberry preserves or seedless red raspberry preserves

Sifted powder sugar or powder sugar icing ( 1 cup sifted powdered sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and milk)

Preheat the oven to 350 degrees.

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.

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.

Bake for about 45 minutes or until top is golden brown. Cool in pan on a wire rack. Drizzle with powdered sugar or the icing. Cut into bars.

To make the icing: In a small bowl combine powdered sugar, milk, and vanilla. Stir in additional milk, 1 teaspoon at a time, until icing is of drizzling consistency.

Recipe courtesy of  "Better Homes and Gardens."