Family Recipes and more


Peek a Berry Boo Cookies



From the kitchen of AnnMarie Barkwell



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This recipe was given to me by neighbor 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





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 silicone baking mat or parchment. I put a little extra jam on the cookies when they came out of the oven (because I like jam). - Stephanie



Drop by spoonful onto cookie sheet.



Dunk the end of a wooden spoon in flour.



Make a shallow indentation.



Spoon a little jam in.



Compare this to the size after baked. I'd add extra flour because I don't like flat cookies.







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