1/2 pound butter or margarine
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt
1/2 to 2/3 cup raspberry or strawberry jam, apricot preserves OR marmalade
2/3 cup pecans, chopped

Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9-inch square pan. Bake at 325 degrees for 10 minutes; remove from oven. Spread jam to within 1/2-inch of edge.
Add pecans to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares. Makes 2 to 3 dozen cookies.
— Brian Hardin,
Governmental Affairs