From the kitchen of Ann Marie Barkwell.  This
recipe was given to me by neighbor Esther
Olson, back in the 70's.  The oatmeal cookies
are filled with raspberry jam.
Mix:
1/2 c butter
1/2 c shortening
2 eggs
1 c brown sugar
3/4 c sugar
1/2 c water
2 1/2 c flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
2 c oatmeal
1 tsp almond extract

Drop by tsp on UNgreased cookie sheets.
Make small indentation & fill with:
red raspberry jam

Bake @ 400, 10-12 minutes
"She's got a smile that heals me."
Peek a Berry Boo
Label Printable
Peek a Berry Boo Cookies
Adding a little extra flour around edges.
Drop by spoonful onto
cookie sheets.
Dunk the end of a
wooden spoon in flour.
Make a shallow
indentation.
Spoon a little jam into
indentation.
Comments:
I found this dough sticky, so I added a couple tablespoons of flour.  I then
rolled the floured spoon around the edge of the cookie (I was afraid it would
spread).  The cookies need to be removed immediately or they stick to the
sheet, but the cookie is thin under the jam & may break open when moved
too soon, so I recommend using a silpat or parchment.    I put a little extra
jam on the cookies when they came out of the oven (because I like
jam).          - Stephanie
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