Ingredients
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4
-
2
-
2
-
3/4
-
1 1/3
-
3/4
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13 1/2
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1 3/4
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-
-
-
-
-
-
Directions
Mean Chef’s Raspberry Mazurkas,I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. Mean posted it on Jun 10, 2002.,So delicious! The texture of the baked oatmeal crumbs is super! used a 10×15 jellyroll pan, and it was almost not deep enough. These make a thick, tender bar cookie. I think they would crumble if you didn’t bake them the right amount of time- too long and they would be brittle; too short and they would not hold their shape.I will make these again! For future reference: 13 oz. equals 3 sticks 2Tbsp. butter. used 28oz. strawberry jelly.,These were really good bars! I made as directed and used another reviewers advice using a 10×15 cookie sheet which worked out perfectly. I made sure to roll the bottom crust in good using a rolling pin so they came out nice and held together. I may have used a little less jam than called for; using one 18oz jar and about 1/3 of another. They took about 25min to brown in my oven. Thanks for a real keeper recipe! 🙂
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
|
Melt Butter and Cool. |
|
3
Done
|
Combine All Dry Ingredients in Mixer With Paddle. |
|
4
Done
|
Add Melted Butter Until Well Combined. |
|
5
Done
|
Press Half of the Mixture in a Half Sheet Pan and Roll to Firm. |
|
6
Done
|
Spread With Jam to Within 1/2-Inch of Edges. |
|
7
Done
|
Spread Remaining Mixture Evenly on Top and Press Down Lightly. |
|
8
Done
|
Bake Until Golden Brown. |
