BASE:
2 CUPS FLOUR
1 CUP BUTTER, do not use marg.
1/2 CUP GRANULATED SUGAR
TOPPING:
1/2 CUP BUTTER, SOFTENED
2 CUPS BROWN SUGAR
4 EGGS
4 TABLESPOONS FLOUR
1 TEASPOON BAKING POWDER
1 TEASPOON VANILLA
PINCH OF SALT
11/2 CUPS RAISINS
3/4 CUP CHOPPED PECANS
BASE:
Combine flour and sugar, with pastery blender cut in butter until crumbly.
Press into a 10 x15 sprayed cookie sheet. Bake at 350 for 15 minutes.
TOPPING:
Mix together butter and sugar. Blend in eggs. Add flour, baking powder, salt and vanilla. Stir in raisins and pecans. Pour over base. Bake at 350 for 20 to 25 minutes or until it springs back when lightly touched. Cool and cut into squares.
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