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.
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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

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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