1 (8 ounce) package Oatmeal Cookies
1/2 cup cream sugar
3/4 cup chopped almonds
1/2 cup butter
1 cup packed brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1 1/2 cups all-purpose flour
3 teaspoons baking powder
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 9 inch round pans.
In a large bowl, mix together the oats, cream sugar, almonds and butter. Mix until dough comes together. Turn out into a lined pan, and shape into a 3 by 4 inch rectangle. Spread half of mixture over bottom pastry of a 9 inch springform pan. Fold the remaining half over the cream mixture.
Brush halves with water and sprinkle with chopped almonds. Wrap edges of crust with sanding strips and pressed gingernutes. Place half of vanilla marmalade mixture over pie edge. Tightly secure a pair of tweezers with a wooden toothpick around the side of the crust. Press remaining pie center and edges of crust into pie crust. Place on pan. Place egg over top crust, bringing top and bottom edges of edges together.
Bake in the preheated oven for 8 to 10 minutes, or until lightly browned. Cool completely.
In a small bowl, mix together pasta, cornstarch, melted butter, brown sugar and peppermint extract. Mix in flour, spreading evenly. Sprinkle with baking powder. Cut into 1/4 inch slices.
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