Raspberry Butter Bars

In a medium saucepan, combine raspberries, 1/2 cup sugar, the cornstarch and 1 tablespoon butter. Cook and stir over medium heat until thick and bubbly. Remove from heat. Cool.

Preheat oven to 325. In a large bowl, beat the 1 3/4 cups butter with an electric mixer on medium speed for 30 seconds. Beat in the remaining 1 1/2 cups sugar, scraping sides of bowl. Beat in eggs one at a time, then vanilla. Beat or stir in flour.

Spread dough in a greased 9x13-inch pan. Top with dollops of berry mixture; gently swirl in.

Bake about 40 minutes or until edges are light brown and set (center may seem a little underdone). Cool on a wire rack.