This recipe for Thumbprint Cookies, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c brown sugar ½ c shortening 1 unbeaten egg 1 tsp vanilla ½ tsp lemon extract 1 c rolled oats 1 c flour ½ tsp baking soda ½ tsp salt ½ tsp baking powder Thick red jam
Combine first five ingredients and beat until fluffy. Stir in oats and sift dry ingredients in. Mix well. Drop cookies by rounded teaspoonfuls on greased cookie sheet. Make shallow well in each cookie and fill with jam. Bake at 350° for 15 minutes.
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