This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
3 sticks Parkay margarine (softened)
1 1/4 cups white sugar
1 tsp. vanilla
1 tsp. salt
3 3/4 cups flour
1 cup chopped walnuts
1 - 12oz. jar good quality raspberry preserves
In a mixer add Parkay and white sugar--beat. Add eggs and vanilla--beat. In
a separate bowl add 3 1/2 cups flour and the salt--stir. Slowly add flour
mixture to the batter in the mixer--beat after each addition. Grease an 11 x
17 jelly roll pan (or a cookie sheet with a rim all the way around). Spread 3/4
of the batter evenly on the bottom of the greased pan (use a spatula or the
back of a spoon to even it out). Spread the raspberry preserves on top of the
batter in the pan. Sprinkle the chopped walnuts on top of the raspberry
preserves. In a separate bowl add the other 1/4 of the batter with 1/4 cup
flour--mix with your hands or a pastry blender until it makes crumbs. Sprinkle
the crumbs all over the top of the chopped walnuts. Bake at 350 degrees for
35 minutes or until crust is browned. Cool completely, and then cut into bars.