| JAM-UP OATMEAL COOKIES |
|
|
|
Makes about 2 Dozen Cookies1 cup Butter Flavor CRISCO 1 -1/2 cups firmly packed brown sugar 2 eggs 2 teaspoons almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 -1/2 cups quick oats (not instant or old fashioned) 1 cup finely chopped pecans 1 jar (12 ounces) pineapple jam Sugar for sprinkling Combine Butter Flavor Crisco and sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and almond extract. Combine flour, baking powder, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in oats and chopped nuts with spoon. Cover and refrigerate at least 1 hour. Heat oven to 350ºF. Grease baking sheet with Butter Flavor Crisco. Roll out 1/2 of the dough at a time, to about 1/4-inch thickness on floured surface. Cut out with 2-1/2-inch round cookie cutter. Place 1 teaspoonful of jam in center of 1/2 of the rounds. Top with remaining rounds. Press edges to seal. Prick center. Sprinkle with sugar. Place 1 inch apart on baking sheet. Bake at 350ºF for 12 to 15 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to cooling rack. |
