Oatmeal Thumbprints recipe

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Ingredients

½ cup butter, softened
½ cup shortening
1 cup packed brown sugar
¾ cup white sugar
2 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup water
2 ½ cups quick cooking oats
½ cup finely chopped walnuts
1 teaspoon almond extract
¼ cup raspberry jam

Nutrition Info

193.5 calories
carbohydrate: 26.9 g
cholesterol: 20.5 mg
fat: 8.7 g
fiber: 1.1 g
protein: 2.7 g
saturatedFat: 3.1 g
servingSize: -
sodium: 148.8 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).

  2. 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.

  3. Drop by teaspoons on ungreased cookie sheets. Make a small indentation in each cookie. Fill with preserves.

  4. Bake for 10-12 minutes.

Recipe Yield

5 dozen

Recipe Note

Oatmeal cookies with a raspberry filling.

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