| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1 | c | Brown sugar, packed |
| 1 | ts | Salt |
| 2 | c | Quick-cooking oatmeal |
| 1 | c | Butter |
| 1 1/2 | c | Seedless raspberry jam,* |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
* or preserves or conserve Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting. This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches! Preheat oven to 375°. In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans. Bake at 375° for 20-25 minutes. Let cool completely, then cut into rectangles. Variation: Use other types of jam, such as apricot. Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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