2 c. rolled oats
1 c. all-purpose flour
3/4 c. packed brown sugar
1 tsp. cinnamon
1/2 tsp. baking soda
3/4 c. butter, melted
1 c. Sun-Maid raisins
1/4 c. apple jelly
Cinnamon icing

Combine oats, flour, brown sugar, cinnamon and soda; mix well. Stir in butter until evenly mixed. Remove 1 cup crumb mixture; set aside. Pat remaining mixture into greased 9 inch square pan.

Combine raisins and jelly; toss with reserved crumb mixture. Sprinkle over layer in pan. Bake at 350 degrees for 30 minutes or until edges are golden brown. While warm, cut into 9 (3 inch) squares. Cut each square diagonally to make triangles. Cool in pan. Drizzle with Cinnamon Icing. Makes 18 cookies.

CINNAMON ICING:

Blend 1/2 cup powdered sugar with 1/4 teaspoon cinnamon and 2 teaspoons milk to make a thin icing.

Or substitute apricot jam or orange marmalade.