Raspberry Squares

by Evelyn Snow Heckel

1 1/3 C flour
1/2 tsp soda
1/2 tsp salt
1/2 C quick-cooking oatmeal
1 C brown sugar
1 C melted butter
1 tsp vanilla
1 C walnuts chopped coarsely (or pecans)
3/4 C seeded raspberry jam

Bonne Maman raspberry preserves are good in this recipe.
Sift flour, soda, salt together. Add oatmeal chopped fine, brown sugar,
melted butter, and vanilla. Blend well. Add nuts. Press large half of
mixture (with spatula or piece of waxed paper) into 13x9x2 inch greased pan.

Cover with jam. Top with remaining flour mixture. (I have found it works
best to just sprinkle the flour mixture over the jam with your fingers. You
may think there is not enough to go around, but it does melt together while
cooking.) Bake at 350 degrees for about 23 minutes. When cool, cut into
small squares. Makes 40 squares.

These are delicious room temperature or cold and can be kept in a tight
container in a cold garage to save on refrigerator space. Enjoy!

My grandmother's cook book was called "More Fun with Cookies" and my parents
had it printed and sold at the Prin Book Store and some local book shops
sometime in the 70's. They are easy to make. Have fun.

Posted by Joan Snipes, from Mary Thompson