Revised 2013 May 01
1 1/2 cups brown sugar firmly packed
2 teaspoons almond extract
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups quick oats, uncooked *
12 ounces jam
sugar for sprinkling
Combine butter and brown 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 with spoon. Cover and refrigerate at least 1 hr.
Preheat oven to 350°F. Grease cookie sheet with butter. Roll out dough, half at a time, to less than 1/4 inch thickness on floured surface. Cut out with 2 inch round cookie cutter. Place 1 tsp of jam in centrer of half of the rounds. Top with remaining rounds. Press edges to seal. Prick centers; sprinkle with sugar. Place 1 inch apart on cookie sheet.
Bake 14 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Remove to cooling rack
* not instant or old fashioned
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