These cookies are a "remembrance of things past." The recipe comes from the Quaker Oats test kitchen and you probably know the cookies as Berry Berry Streusel Bars. I renamed them when I realized that each time I made them I received a bouquet of dandelions or a daisy chain. Not bad for a cookie, huh? With very small changes these cookie bars can be enjoyed by vegans and the gluten intolerant. The recipe is extraordinarily easy to make and the only complaint I've ever heard is that the cookies are too crumbly. Firmly pressing down the base and crumb layer should take care of the problem. These are simple and wholesome, so get a jelly jar ready for your bouquet and that unbeatable "for you, Mommy." No tears, please.
Dandelion Blueberry Bars - Berry Berry Streusel Bars
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1-1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
12 tablespoons (1-1/2 sticks) butter or margarine, melted
1 cup fresh or frozen blueberries (do not thaw)
1/3 cup raspberry or strawberry preserves
1 teaspoon all-purpose flour
1/2 teaspoon grated lemon peel (optional)
1) Heat oven to 350 degrees F. In a large bowl, combine oats, 1-1/4 cups flour, sugar and butter; mix until crumbly. Reserve 1 cup oat mixture for topping. Press remaining oat mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake 13 to 15 minutes or until light golden brown. Cool slightly on wire rack.
2) In medium bowl, combine blueberries, preserves, 1 teaspoon flour and lemon peel, if using; mix gently. Spread evenly over crust to within 1/2 inch of edges. Sprinkle with reserved oat mixture, patting gently.
3) Bake 20 to 22 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Yield: 16 bars.