Old fashioned gems filled with your favourite jam!
1 cup butter
1/2 cup shortening (Crisco)
1 1/3 cups granulated sugar
1 1/2 cups brown sugar
3 eggs
3/4 cup water
1 tsp almond extract
1 tsp vanilla extract
3 cups oatmeal
3 3/4 cups flour
1 1/2 tsps baking soda
1 1/2 tsps salt
1 tsp cinnamon
2/3 - 1 cup jam
First cream the butter and shortening together in a large mixer bowl, then add both sugars. Add eggs one at a time, then carefully add in the water and extracts. Carefully because it might slosh out at first. Combine the oatmeal, flour, baking soda, salt and cinnamon in a large bowl, then add 1/2 this dry mixture to the wet. Once mixed pour the dough into the remaining dry mix and stir by hand until fully combined.
Take heaping tablespoons of dough and drop onto lined cookie sheets. Use a floured spoon or your thumb to make indentations in the cookies then fill with about 1/2 tsp of jam.
I added the zest of 1 orange to a quarter of the batter then filled those with orange marmalade. I also used some fig jam. You can use finely chopped nuts to dip the dough in before filling if you like. For these blackberry cookies I dipped them in the leftover oats/brown sugar left in the pan from my Date Squares before filling them with jam. See the recipe for those squares here: https://hotandcoldrunningmom.blogspot.com/2014/05/date-squares-matrimonial-cake.html
Once cooled I drizzled leftover icing (from Christmas !!?!) over some of them.
This recipe makes a whole bunch of cookies... 5 1/2 - 6 dozen.
They also freeze well.
You'll love 'em!
Adapted from: mennonitegirlscancook.ca
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