CRUST:

1 1/2 c. all-purpose flour
1 1/2 c. quick oats
1/2 c. firmly packed brown sugar
1/2 tsp. baking soda
3/4 c. butter-flavor Crisco
2 tbsp. water
1 c. apricot or raspberry preserves

Heat oven to 375 degrees. Set out a 9x13 inch baking pan.

Combine flour, oats, brown sugar, and baking soda. Cut in butter-flavor Crisco until coarse crumbs form. Reserve 1 3/4 cups mixture. Set aside.

Sprinkle water over remaining crumbs and toss to mix. Press firmly into ungreased pan. Spread preserves and top with reserved crumbs. Bake for 25 to 30 minutes. Cool.

DRIZZLE:

3/4 c. powdered (10X) sugar
1 tbsp. plus 1/2 tsp. milk
1/4 tsp. vanilla

Combine ingredients. Stir well and drizzle over cookies. Cut into triangles or bars.