I first tried this recipe earlier this month and took it to a Longaberger party that my sister and a friend had. The recipe below is what was printed in “Better Homes and Gardens Cookie Classics: Timeless Family Favorites”. Although this is the original recipe, when I made the cookies I left out the almonds, lemon peel, and the melted chocolate that’s drizzled over the baked cookies (I didn’t have those ingredients on hand and didn’t want to bother with the drizzle).
You could make the cookies without the dried cherries, but dried fruit is so flavorful that it really makes a difference to include it.
The cookies in the photo look sticky or gooey but for the most part that's because it's a close-up photo.
Double-Cherry Streusel Bars
2 cups water
1 cup dried tart cherries or dried cranberries, snipped (I like Target's Archer Farm brand)
2 cups quick-cooking oats
1-1/2 cups flour
1-1/2 cups packed brown sugar
1 tsp. baking powder
½ tsp. baking soda
1 cup butter
½ cup coarsely chopped slivered almonds
2 12-oz. jars cherry preserves
1 tsp. finely shredded lemon peel
½ cup semisweet chocolate pieces
1 tsp. shortening, melted
In a small saucepan bring water to boiling. Remove from heat. Add dried cherries or cranberries and let stand 10 minutes or until softened. Drain and set aside.
For crust, in a large mixing bowl combine the oats, flour, brown sugar, baking powder, and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture ((I reserved closer to 1-1/2 or 2 cups)). Stir almonds into the reserved crumb mixture; set aside.
Press remaining crumb mixture into bottom of an ungreased 15x10x1 baking pan. Bake crust in a 350 degree oven for 12 minutes.
Meanwhile, for the filling stir together the drained cherries, cherry preserves, and lemon peel. Spread the filling evenly over the baked crust; sprinkle with reserved crumb mixture. Bake bars for 20 to 25 minutes or until top is golden brown. Cool on a wire rack.
In a small saucepan combine the chocolate pieces and shortening; heat over medium-low heat until chocolate is melted. Drizzle melted chocolate mixture over baked bars. Cut into bars. Makes 48 bars ((I cut them in 1” squares and got about 90 bars)).
The cookies in the photo look sticky or gooey but for the most part that's because it's a close-up photo.
Double-Cherry Streusel Bars
2 cups water
1 cup dried tart cherries or dried cranberries, snipped (I like Target's Archer Farm brand)
2 cups quick-cooking oats
1-1/2 cups flour
1-1/2 cups packed brown sugar
1 tsp. baking powder
½ tsp. baking soda
1 cup butter
½ cup coarsely chopped slivered almonds
2 12-oz. jars cherry preserves
1 tsp. finely shredded lemon peel
½ cup semisweet chocolate pieces
1 tsp. shortening, melted
In a small saucepan bring water to boiling. Remove from heat. Add dried cherries or cranberries and let stand 10 minutes or until softened. Drain and set aside.
For crust, in a large mixing bowl combine the oats, flour, brown sugar, baking powder, and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture ((I reserved closer to 1-1/2 or 2 cups)). Stir almonds into the reserved crumb mixture; set aside.
Press remaining crumb mixture into bottom of an ungreased 15x10x1 baking pan. Bake crust in a 350 degree oven for 12 minutes.
Meanwhile, for the filling stir together the drained cherries, cherry preserves, and lemon peel. Spread the filling evenly over the baked crust; sprinkle with reserved crumb mixture. Bake bars for 20 to 25 minutes or until top is golden brown. Cool on a wire rack.
In a small saucepan combine the chocolate pieces and shortening; heat over medium-low heat until chocolate is melted. Drizzle melted chocolate mixture over baked bars. Cut into bars. Makes 48 bars ((I cut them in 1” squares and got about 90 bars)).
