Categories: Cookies 
      Yield: 1 servings 
  
  1 1/2 c  Flour                               1 c  Butter 
      1 c  Brown sugar, packed             1 1/2 c  Seedless raspberry jam,* 
      1 ts Salt                              1/2 c  Chopped pecans 
      2 c  Quick-cooking oatmeal           
  
  * 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 375Ü. 
   
   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 375Ü for 20-25 minutes. Let cool completely, then cut into 
  rectangles. 
   
   Variation: Use other types of jam, such as apricot. 
   
  Yield: 24. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ 
   
     Randy Shearer