1 cup sugar
1 cup butter, softened
2 cups flour
3/4 cup pecans, coarsely chopped
1/3 cup sweetened flaked coconut
1- 10 oz jar raspberry preserves
Powdered Sugar Icing~ recipe follows
1. Preheat oven to 350. Lightly grease an 11 x 7 x 2 inch baking dish. In a large bowl beat sugar and butter with an electric mixer on medium speed until combined. Beat in egg until combined
2. Beat in as much of the flour as you can with the mixer, stir in any remaining flour. Stir in pecans and coconut. Reserve 1 cup of the pecan mixture for the topping.
3. Press the remaining pecan mixture into the bottom and up sides of the prepared baking pan. Spread preserves to within 1/2 inch of the edges. Sprinkle with the reserved pecan mixture.
4. Bake for 45 mins. or until top is golden brown. Cool in pan on a wire rack. Drizzle with Powdered Sugar Icing,
Powdered Sugar Icing: In a small bowl, combine 1 cup sifted powdered sugar, 1 T milk, and 1/4 t almond extract. Stir in enough additional milk, 1 t at a time, to make an icing that's easy to drizzle. Note: I tinted mine with a few drops of red food coloring.