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Cranberry Filled Cookies

Cranberry Filled Cookies

Ingredients For: Cranberry Filled Cookies

2 cups all-purpose flour
1 1/2 cups oats
1/4 cup plus 1 tablespoon firmly packed brown sugar
1-cup butter or margarine, softened
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 ounce) can whole berry cranberry sauce

Instructions For: Cranberry Filled Cookies

In a large mixer bowl, combine flour, oats, 1/4-cup brown sugar and butter or margarine. Mix until crumbly. Reserve 1 1/2 cups crumb mixture. Press remaining mixture firmly on bottom of prepared baking pan. Bake 15 minutes. Remove from oven; set aside.

Meanwhile, in a small bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Spread over prepared crust.

In a small bowl, combine the remaining 1-tablespoon brown sugar and cornstarch. Stir in cranberry sauce. Spoon evenly over cream cheese layer; spread with a butter knife as necessary. Top with reserved crumb mixture.

Bake cranberry filled cookies 40 minutes, or until topping is golden. Cool, then refrigerate. Store, covered, in refrigerator.

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