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Wednesday, April 13, 2016

oatmeal thumbprints

Ingredients

  • Servings: 5
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup water
  • 2 1/2 cups quick cooking oats
  • 1/2 cup finely chopped walnuts
  • 1 teaspoon almond extract
  • 1/4 cup raspberry jam

Recipe

  • preheat oven to 400 degrees f (205 degrees c).
  • cream butter and shortening with sugars. beat in eggs. in a separate bowl, sift together flour, baking soda, salt, nuts and cinnamon. add to butter mixture alternately with water. stir in oats and almond extract.
  • drop by teaspoons on ungreased cookie sheets. make a small indentation in each cookie. fill with preserves.
  • bake for 10-12 minutes.

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