from Tipperary, Ireland
2 cups all-purpose flour
1 cup sugar
3/4 cup chopped pecans
1 cup softened butter
10 ounces lingonberry preserves (filling)
Preheat oven to 350 degrees. Spray a 9x9 baking pan or line with parchment.
Combine all ingredients together, except for lingonberry preserves. Mix on low speed until crumbly. Set aside one cup of crumb mixture.
Press remaining crumb mixture onto bottom of prepared pan. Spread the preserves evenly. Crumble rest of mixture over the preserves.
Bake approximately 45 minutes or until lightly browned. Cool and cut into desired servings.
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