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Makes 3 dozen barsCrust 1-1/2 cups all-purpose flour 1-1/2 cups quick oats (not instant or old-fashioned) 1/2 cup firmly packed brown sugar 1/2 teaspoon baking soda 3/4 cup Butter Flavor CRISCO 2 tablespoons water 1 cup SMUCKER'S Apricot Preserves (or raspberry) Drizzle (optional) 3/4 cup confectioners' sugar 1 tablespoon plus 1/2 teaspoon milk 1/4 teaspoon vanilla Heat oven to 375ºF. For crust,combine flour, oats, brown sugar and baking soda. Cut in Butter Flavor Crisco with a pastry blender (or 2 knives) until coarse crumbs form. Reserve 1-3/4 cups of mixture. Set aside. Drizzle water over remaining crumbs. Toss to mix. Press firmly into ungreased 13- x 9- x 2-inch baking pan. Spread preserves over crust. Sprinkle with reserved crumbs. Pat gently. Bake at 375ºF for 25 to 30 minutes. Cool in pan. For drizzle, combine confectioners' sugar, milk, and vanilla. Stir well. Drizzle over top of cookies. Cut into festive triangles or bars, 2 x 1-1/2 inches. |
