| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies | 24 | Servings | ||
INGREDIENTS
| 1/4 | c | Butter or margarine; softened –plus |
| 3 | tb | Butter or margarine; softened |
| 1/2 | c | Firmly packed brown sugar |
| 1 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1 | c | Quick-cooking oats; uncooked |
| 3/4 | c | Blackberry jam |
INSTRUCTIONS
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; add to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square pan. Top mixture with jam, spreading to within 1/4-inch of edge. Press remaining crumb mixture firmly on top. Bake at 400°F for 30 minutes. Cool and cut into bars. Yield: about 2 dozen. Microwave Directions: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; add flour mixture to creamed mixture, mixing well. Stir in oats. Press half of mixture into a lightly greased 8-inch square baking dish. Shield corners of dish with triangles of foil, keeping foil smooth and close to dish. Microwave at MEDIUM (50% power) for 5 to 7 minutes or until firm, rotating dish a quarter-turn at 2-minute intervals. Top with jam, spreading to within 1/4-inch of edge. Press remaining crumb mixture firmly on top. Microwave, with edges shielded, at MEDIUM for 11 to 13 minutes or until firm, rotating dish a quarter-turn at 2-minute intervals. (Do not overcook; mixture will firm up as it cools.) Cool and cut into bars. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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