[FONT=Tahoma, sans-serif]Cranberry Sour Cream Bars[/FONT]
[FONT=Tahoma, sans-serif]NOTE: You don't even need a mixer to make these easy, moist cookies! These would be good with any dried fruit, especially dried cherries or dried apricots[/FONT]
[FONT=Tahoma, sans-serif]1 cup brown sugar[/FONT]
[FONT=Tahoma, sans-serif]1 cup butter, softened[/FONT]
[FONT=Tahoma, sans-serif]2 cups quick-cooking oats[/FONT]
[FONT=Tahoma, sans-serif]1 and ½ cups flour[/FONT]
[FONT=Tahoma, sans-serif]1 tsp baking soda[/FONT]
[FONT=Tahoma, sans-serif]2 cups sweetened dried cranberries[/FONT]
[FONT=Tahoma, sans-serif]1 cup sour cream[/FONT]
[FONT=Tahoma, sans-serif]¾ cup sugar[/FONT]
[FONT=Tahoma, sans-serif]2 TBS flour[/FONT]
[FONT=Tahoma, sans-serif]1 tsp grated lemon peel[/FONT]
[FONT=Tahoma, sans-serif]1 tsp vanilla[/FONT]
[FONT=Tahoma, sans-serif]1 egg[/FONT]
[FONT=Tahoma, sans-serif]Heat oven to 350F[/FONT]
[FONT=Tahoma, sans-serif]Mix brown sugar and butter in large bowl with wooden spoon. In smalled bowl, whissk together oats, flour and baking soda. Add to butter mixture, combining throughly.[/FONT]
[FONT=Tahoma, sans-serif]Combine remaining ingredients and mix thoroughly with a whisk.[/FONT]
[FONT=Tahoma, sans-serif]Pat ½ of dry mixture into an ungreased 13” by 9” baking pan. Distribute evenly and press down into all corners of the pan. Bake for about 12 minutes.[/FONT]
[FONT=Tahoma, sans-serif]Pour wet mixture onto baked crust. Crumble remaining dry ingredients evenly over top and press lightly.[/FONT]
[FONT=Tahoma, sans-serif]Bake for 25-30 minutes or until filling is set. Cool completely and cut into 32 bars (8 rows by 4 rows).[/FONT]
[FONT=Tahoma, sans-serif]NOTE: You don't even need a mixer to make these easy, moist cookies! These would be good with any dried fruit, especially dried cherries or dried apricots[/FONT]
[FONT=Tahoma, sans-serif]1 cup brown sugar[/FONT]
[FONT=Tahoma, sans-serif]1 cup butter, softened[/FONT]
[FONT=Tahoma, sans-serif]2 cups quick-cooking oats[/FONT]
[FONT=Tahoma, sans-serif]1 and ½ cups flour[/FONT]
[FONT=Tahoma, sans-serif]1 tsp baking soda[/FONT]
[FONT=Tahoma, sans-serif]2 cups sweetened dried cranberries[/FONT]
[FONT=Tahoma, sans-serif]1 cup sour cream[/FONT]
[FONT=Tahoma, sans-serif]¾ cup sugar[/FONT]
[FONT=Tahoma, sans-serif]2 TBS flour[/FONT]
[FONT=Tahoma, sans-serif]1 tsp grated lemon peel[/FONT]
[FONT=Tahoma, sans-serif]1 tsp vanilla[/FONT]
[FONT=Tahoma, sans-serif]1 egg[/FONT]
[FONT=Tahoma, sans-serif]Heat oven to 350F[/FONT]
[FONT=Tahoma, sans-serif]Mix brown sugar and butter in large bowl with wooden spoon. In smalled bowl, whissk together oats, flour and baking soda. Add to butter mixture, combining throughly.[/FONT]
[FONT=Tahoma, sans-serif]Combine remaining ingredients and mix thoroughly with a whisk.[/FONT]
[FONT=Tahoma, sans-serif]Pat ½ of dry mixture into an ungreased 13” by 9” baking pan. Distribute evenly and press down into all corners of the pan. Bake for about 12 minutes.[/FONT]
[FONT=Tahoma, sans-serif]Pour wet mixture onto baked crust. Crumble remaining dry ingredients evenly over top and press lightly.[/FONT]
[FONT=Tahoma, sans-serif]Bake for 25-30 minutes or until filling is set. Cool completely and cut into 32 bars (8 rows by 4 rows).[/FONT]