Serving Size : 20
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1/4 cup sugar
1/2 cup firmly packed brown sugar
2 egg yolks
1 teaspoon vanilla
1 cup pecans, chopped
2/3 cup raspberry jam
2 tablespoons fresh lemon juice
Oven rack in center. Oven 325 degrees F. Butter an 11x7x2″ baking pan. Stir together flour, baking powder, baking soda and salt in a bowl. Beat butter in large bowl until creamy, about 1 min. Gradually beat in sugars and continue to beat until light and fluffy, 1-2 min. Beat in egg yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3 tablespoon pecans; stir the remaining pecans into the dough. Stir together jam and lemon juice in small bowl. Press half of the dough, about 1-1/2 cups, evenly in bottom of prepared pan. Spread with jam mixture. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist). Sprinkle top with reserved 3 tablespoon pecans. Bake 325 degrees F. for 60 min. Cool in pan on wire rack. Cut lengthwise down center and then crosswise into 10 equal widths to make 20 bars.