Sour Cream Cranberry Bars

Tis the season for cranberries and cookies. This festive recipe combines dried cranberries and sour cream between a rich, buttery, brown sugar and oatmeal base, and crumb topping. The recipe goes together easily, and the cookies store very well for a week, or more, in the refrigerator. Blessings...

Recipe:

1 cup butter, softened
1 cup packed brown sugar
2 cups quick-cooking oats
1-1/2 cups plus 2 tablespoons flour, divided use
2 cups dried cranberries
1 cup light sour cream
3/4 cup sugar
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract

1. In a mixing bowl, cream butter and brown sugar.
2. Combine oats and 1-1/2 cups flour; add to creamed mixture until blended. Set aside 1-1/2 cups for topping.
3. Press remaining crumb mixture into an ungreased 13" x 9" baking pan. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove to wire rack.
4. Meanwhile, in another bowl combine the sour cream, yogurt, sugar, egg, lemon zest, vanilla and remaining flour with an electric mixer until blended. Stir in cranberries and pour evenly over crust.
5. Sprinkle with reserved crumb mixture and return to oven for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

Yield: 3 dozen cookies
152 calories each
1 gm. fiber

This wonderful recipe come from a "Taste of Home" cookbook.