Oatmeal Thumbprints Recipe

Ingredients <br>- ½ cup butter, softened <br>- ½ cup shortening <br>- 1 cup packed brown sugar <br>- ¾ cup white sugar <br>- 2 eggs <br>- 2 ½ cups all-purpose flour <br>- 1 teaspoon baking soda <br>- 1 teaspoon salt <br>- ½ teaspoon ground cinnamon <br>- ½ cup water <br>- 2 ½ cups quick cooking oats <br>- ½ cup finely chopped walnuts <br>- 1 teaspoon almond extract <br>- ¼ cup raspberry jam <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F (205 degrees C). <br>step 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. <br>step 3: Drop by teaspoons on ungreased cookie sheets. Make a small indentation in each cookie. Fill with preserves. <br>step 4: Bake for 10-12 minutes. <br>

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

Directions
step 1: Preheat oven to 400 degrees F (205 degrees C).
step 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.
step 3: Drop by teaspoons on ungreased cookie sheets. Make a small indentation in each cookie. Fill with preserves.
step 4: Bake for 10-12 minutes.

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