| 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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