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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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These are fantastic cookies and definitely good Ingredients:
3 cups red raspberries whole |
3 cups dates chopped |
1/4 teaspoon salt |
1/4 cup water |
1 tablespoon lemon juice |
crust and topping |
1-3/4 cup flour |
1-3/4 cup rolled oats |
1 cup brown sugar |
1/4 teaspoon soda |
1/4 teaspoon salt |
3/4 cup butter melted |
glaze |
2-1/2 cups powdered sugar sifted |
1/3 cup lemon juice |
1 tablespoon butter |
1/4 teaspoon vanilla |
Directions:
1. Combine raspberries, dates and water.
2. Cook over low heat stirring frequently until berries blend into thick puree.
3. Add salt and lemon juice.
4. Remove from heat and set aside.
5. To make crust combine dry ingredients.
6. Add melted butter and stir to crumb consistency.
7. Pour slightly more than half the crumbs into a rectangular pan.
8. Pat to form firm crust.
9. Bake at 350 for 12 minutes.
10. Spread filling over baked crust.
11. Top with remaining crumbs.
12. Bake at 350 for 30 minutes then cool to room temperature.
13. To make glaze stir together powdered sugar, vanilla, and butter.
14. Add lemon juice to make drizzling consistency.
15. Drizzle glaze over top then cut and serve.
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