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| 1 1/2 Tasse | flour |
| 1 Tasse | brown sugar packed |
| 1 Teelöffel | salt |
| 2 Tasse | Quick-cooking oatmeal |
| 1 Tasse | butter |
| 1 1/2 Tasse | Seedless raspberry jam, * |
| 1/2 Tasse | pecans chopped |
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* 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 375ø.
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.
Randy Shearer
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