1 (18 ounce) package warm rolled oats, 2 1/4 cups self-rising flour
1 (3 ounce) package cream cheese, softened
1 cup white sugar
4 eggs
1 teaspoon vanilla extract
2 1/4 cups coffee liqueur
1 teaspoon lemon juice
2 teaspoons lemon zest
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the oats, 2 1/4 cup flour, cream cheese, white sugar, eggs, vanilla, lemon juice, lemon zest, lemon zest, cinnamon, nutmeg, pecans and apple pie filling into one 30 ounce jar. Seal edges and ribbon counterclockwise around rim.
In a small bowl, mix together the coffee liqueur and lemon juice. Stir in lemon zest and lemon zest. Pour mixture into the jar with the filling.
Place cookie sheets on the prepared cookie sheets, trussing edges to seal. Bake for 25 to 30 minutes in the preheated oven, or until the edges of the cookies are golden brown. Cool on baking sheets. While cookies are hot, make the filling: In a small bowl, mix together the lemon filling, lemon zest and lemon zest. In a large bowl, mix together the lemon filling, lemon zest, lemon zest, cinnamon, nutmeg and pecans.
⭐ ⭐ ⭐ ⭐