Oatmeal cookies with a raspberry filling.
Original recipe makes 5 dozen
Ingredients
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
Directions
- 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.
Nutrition
Calories: 193 kcal
Carbohydrates: 26.9 g
Cholesterol: 22 mg
Fat: 8.7 g
Fiber: 1.1 g
Protein: 2.7 g
Sodium: 149 mg
