Ingredients
3/4 cup softened butter
1/2 cup sugar
1-3/4 cups flour
1/3 cup chopped pecans
1/4 tsp almond extract
1/4 tsp salt
8 oz (1 cup) seedless raspberry preserves
1/2 cup sweetened, flaked coconut

Method
Preheat oven to 350 deg F. Using a mixer, beat together butter and sugar at medium speed. Add flour and mix well. Add chopped pecans, almond extract and salt, stirring until the flour mixture resembles coarse crumbs. Reserve 1 cup
of the flour mixture and press the remainder into the bottom of an ungreased 9-by-13-inch baking dish. Spread raspberry preserves evenly over the crust.
Sprinkle the reserved flour mixture over the preserves. Sprinkle the coconut over the top. Bake until the crust and topping are golden, 25 to 30 minutes.
Let cool and cut into squares. In the unlikely event there are any
leftovers, store
in an airtight container.

Makes 30 squares

Source : It's About Time: Great Recipes for Everyday Life