1 1/3 c. quick oats
1 c. all purpose flour
3/4 c. packed brown sugar
3 tbsp. butter, softened
1/2 c. shortening
1/4 c. granulated sugar
1 egg
1/2 tsp. vanilla extract
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1 (21 oz.) can raspberry pie filling or topping
Sifted powdered sugar

Preheat oven to 350 degrees.

TOPPING: Combine 1/3 cup oats, 1/4 cup flour and 1/4 cup brown sugar. Cut in butter until mixture is evenly crumbly; set aside.

COOKIES: Beat together shortening, 1/2 cup brown sugar and granulated sugar. Add egg and vanilla. In a separate bowl stir together 1 cup oats, 3/4 cup flour, cinnamon, soda, and salt. Beat into sugar mixture. Spread evenly into bottom of greased 9 x 13 inch pan. Bake 23-25 minutes until golden brown. Remove from oven and spread raspberry filling over hot cookies. Sprinkle topping over filling. Return to oven and bake 3-5 minutes until topping has browned lightly. Allow to cool before cutting. Sprinkle with powdered sugar. Makes 36, 1 1/2 x 2 inch bars.