CRUST:

1 1/2 c. all-purpose flour
1 1/2 c. quick oats (not instant)
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

DRIZZLE (OPTIONAL) :

3/4 c. powdered sugar
1 tbsp. plus 1/2 tsp. milk
1/4 tsp. vanilla

Heat oven to 375 degrees. For crust, combine flour, oats, brown sugar and baking soda. Cut in Crisco until coarse crumbs form. Reserve 1 3/4 cup of mixture, set aside. Drizzle water over remaining crumbs. Toss to mix. Press firmly into ungreased 9x13x2 inch baking pan.

Spread preserves over crust. Sprinkle with reserved crumbs. Pat gently. Bake at 375 degrees for 25 to 30 minutes. Cool in pan.

For drizzle, combine powdered sugar, milk and vanilla. Stir well. Drizzle over top of cookies. Cut into bars, 2 x 1 1/2 inches. 36 bars.