Raspberry Peek-a-Boo Cookies
This is a lovely soft oatmeal cookie with a raspberry jam centre and
a subtle almond flavour. They freeze well.
a subtle almond flavour. They freeze well.
- 1 cup butter, softened
- 1/2 cup shortening
- 3 eggs
- 1 1/3 cups sugar
- 1 1/2 cups firmly packed brown sugar
- 3/4 cup water
- 1 teaspoon almond extract
- 1 teaspoon vanilla
- 3 cups oatmeal
- 3 3/4 cups flour
- 1 1/2 teaspoons soda
- 1 1/2 teaspoons salt
- 3/4 teaspoon cinnamon
- 1 18 ounce jar raspberry jam
- In large mixer bowl, cream butter and shortening.
- Add white and brown sugar and blend well.
- Add eggs one at a time, mixing between additions.
- Add water and extracts and mix again.
- Add remaining ingredients, mixing until blended.
- Drop by teaspoonful or medium sized cookie scoop onto cookie pans.
- Fill a 1/2 teaspoon measuring spoon, with raspberry jam, press back of a spoon into cookie dough and push jam into the indent you’ve made.
- Repeat until all cookies are filled.
- Bake in 400º F oven for 10 – 12 minutes.
- Remove to rack or brown paper and cool.
Yields: about 6 dozen cookies
