1-1/2 cups quick oats (not instant)
1/2 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter flavor Crisco
1 cup apricot (or raspberry) preserves
3/4 cup powdered sugar
1 tablespoon plus 1/2 teaspoon milk
1/4 teaspoon vanilla
form. Set aside 1-3/4 cups of mixture. Drizzle water over remaining crumbs; toss to mix.
Press firmly into ungreased 13x9x2-inch baking pan. Spread preserves over crust. Sprinkle
with reserved crumbs. Pat gently. Bake 25-30 minutes; cool in pan. Combine powdered
sugar, milk, and vanilla, stir well, and drizzle over top of cookies. Cut into triangles or
bars, 2x1-1/2 inches. Can try with any favorite fruit preserves or jam. Grandma Lyn's
note: Put plastic sandwich bag over hand to press crumbs into pan neatly. Makes 36 bars.
1-8 ounce package cream cheese
1 egg yolk
1/4 teaspoon vanilla
1 box (18.5 ounces) cake mix, flavor of your choice
cake mix a little at a time, mixing well after each addition. Cover, chill 30 minutes.
Heat oven to 375 degrees. Drop by teaspoonfuls or roll into 1-1/2-inch balls and place
on ungreased baking sheet. Bake 8 minutes until set. Cool slightly before removing
from baking sheet. Cool; ice with matching canned icing flavor. Freeze great!
The"third" mix seems to result in cookies that are a little too dry. Favorite flavor was
Cherry Chip, which to our knowledge unfortunately is no longer made. Good in chocolate,
strawberry, butter pecan, French vanilla, pineapple, lemon, orange, banana, etc., with
matching flavors of canned icing; also carrot cake with cream cheese icing.
Decorate icing with colored sprinkles to suit any season or occasion.
COOKIES
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