Oatmeal Thumbprints

These oatmeal cookies with almonds have a raspberry filling for a delightful fruit-and-nut blend.

• Calories: 194 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake for 10-12 minutes.

Step 2

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

Step 3

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 4

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