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Ingredients Jump to Instructions ↓

  1. 2 1/3 c Flour

  2. 1 c Brown sugar; packed

  3. 1 ts Cinnamon

  4. 1/2 ts Nutmeg

  5. 1/4 ts Cloves

  6. 1/2 ts Salt

  7. 1 c Butter, cold; in

  8. 16 pieces

  9. 1 1/2 c Rolled oats

  10. 16 oz Cranberry sauce-whole berrie

  11. 1/2 c Orange marmalade; thick

  12. 1 ts Vanilla extract

  13. 1 c Walnuts; chopped

  14. 350. Grease a

  15. 10x15 jellyroll pan (9x13 okay). In a large bowl, combine

  16. 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt. Cut in butter until resembles coarse meal. Stir in oats. Reserve

  17. 1 1/2 c of mixture. Firmly press remainder in bottom of prepared pan. Bake

  18. 15 minutes. Cool

  19. 10 minutes before filling. In medium bowl, stir together cranberry sauce, marmalade and vanilla. Slowly add remaining

  20. 1/3 C flour, blending thoroughly. Spread evenly over baked and cooled crust. Add nuts to reserved oat mixture, sprinkle over top of cranberry filling. Bake

  21. 30 minutes or until lightly browned. Cool in pan on rack. Cut into 64 bars. Store in airtight container one week, freeze for longer storage. From "The Joy of Cookies." Formatted by Theresa Grant, HWWK

  22. 11b. --

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