Instructions: Preheat oven to 350 degrees.

Beat butter and 1/4 cup sugar until light. Beat in egg and vanilla.

Combine flour and salt. Gradually add dry ingredients to the butter mixture. Pat into a 9-by-13-inch pan. Cover with apricot preserves.

Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar. When very stiff, add pecan pieces. Spread over jam. Bake 35 to 40 minutes or until firm.

Yield: 24 squares.

Testers note: Easy to do; an elegant, fancy bar with an excellent taste and texture. I recommend cutting each square in half to make cookies into triangular shapes.

Sue Harmon, Parkway West Middle School.

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