1 (9 inch) prepared chocolate cookie crumb crust
1 tablespoon blueberry jam
1 cup chopped pecans
2 1/2 cups chopped almonds
1 teaspoon vanilla extract
1 (8 ounce) can whole cranberry sauce
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 tablespoons confectioners' sugar
1/3 cup orange juice
1/3 cup preserved lemon zest
1/2 teaspoon salt
2 tablespoons brown sugar
2 tablespoons orange juice
2 teaspoons lemon zest
1/2 teaspoon lemon zest
1/4 cup chopped pecans
1 (8 ounce) can sweetened cream of chicken soup
In a medium saucepan, warm water in a small saucepan until hot. Dip cookie sheets into boiling water, then place under hot water (this will protect them). Remove from water, cool on waxed paper, and chill until doubled (stamps should be oil-based). Grease cookie sheets. Fill each one with dried currant slivers and peanuts. Place 1 pint of currant mixture in the center of each cookie sheet; press edges of sheet together to seal. Dust evenly with blueberry jam.
Bake in preheated oven for 10 to 12 minutes, or until graham cracker crusts are golden brown.