| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Jewish | Desserts | 24 | Servings |
INGREDIENTS
| 1/4 | c | Shortening |
| 3/4 | c | Chunky Peanut Butter |
| 1 | c | Light Brown Sugar |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 1 | pn | Salt |
| 1 1/4 | c | Flour |
| 1/4 | c | Grape Jam; plus more |
| 1/2 | c | Oats; uncooked |
| 2 | tb | Flour |
| 1 | ds | Cinnamon |
| 3 | tb | Light Brown Sugar |
| 2 | tb | Margarine |
INSTRUCTIONS
Preheat oven to 375°. Grease 13 x 9" pan. In mixer bowl combine shortening, peanut butter, sugar, eggs, vanilla and salt; beat at medium speed until well blended. On low speed beat in flour just until combined. Spread in prepared pan. In small bowl combine streusel ingredients of oats, flour, cinnamon and brown sugar. With pastry blender, cut in margarine. Sprinkle over dough in pan. With small spoon make 4 rows of 6 indentations each (plus 2 more if needed), about 1" deep. Bake 20 minutes. With spoon press depressions again. Spoon 1/2+ tsp. jam into each depression. Bake 5 minutes more. Cool in pan. Cut into squares. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Aug 29, 1998, converted by MM_Buster v2.0l.
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