Strawberry Tarts

Amount Measure Ingredient -- Preparation Method

1/2 C Butter
1 C Sugar
3 C Flour
2 Eggs
1/2 Tsp Baking Powder
1 C Pecans -- finely chopped
1/2 Tsp Salt
1 Tbsp Brandy Or Rum Flavoring
1 jar Smucker's® Strawberry Preserves -- (18 0z. jar)

Oven 350° F.

In large bowl of mixmaster put sugar, butter, eggs and flavoring. Beat
until light and fluffy. Remove from mixer and by hand, work in dry
ingredients and nuts.

Grease a 9 x 13-inch pan and dust with flour. Press 2/3 of dough into
pan. Spread the jar of preserves over this. Lattice remaining dough in
strips over preserves. Bake at 350° for 25-30 minutes. Let cool in pan
until lukewarm, so that hot preserves won't burn you when you cut
cookies into squares.

Store in tin box between layers of wax paper. Can be frozen.

TO LATTICE DOUGH:

Roll small pieces between palms or on lightly floured surface. You will
have to piece strips. You can't roll them all in one piece. Keep hands
or fingertips floured to make strips.

NOTE:

You may substitute Smucker's® Raspberry Preserves.