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    Filled Oatmeal Cookies Recipe

    Submitted by Kathy Jeffery, Nicholville, NY

    "I remember this recipe from when I was in my teens in the late 1950s," writes Kathy. "My mom started making them then and they are still a big hit with her grown-up kids, grandchildren, and great-grandchildren.

    Ingredients

    • 2½ cups flour
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 1 cup brown sugar
    • 1 cup Crisco (or comparable shortening)
    • ½ cup warm water
    • 2½ cups quick oatmeal uncooked - and it must be "quick" not old-fashioned
    • ½ cup jelly or jam

    Directions

    Measure flour, baking soda, and salt in a bowl. Mix lightly and set aside. Combine brown sugar, shortening, and warm water in large mixing bowl and mix well. (with beaters or by hand). Add flour mixture and beat until smooth. Add quick oatmeal and mix well (you'll probably have to mix this with a wooden spoon). Dust a work surface well with flour and roll out dough to about  inch. Cut out circles for the cookie tops. Tip: A donut cutter works well to cut out tops because it has a hole for the jelly. Cut an equal number of circles for the bottom of the cookie. Lay the bottoms on the cookie sheet. Put about a teaspoon of jelly in the middle, then place the tops over it. Bake at 350 degrees for 10-13 minutes. Cookies will just start to turn golden when they are done. Cool a little extra time before you take a bite because the jelly stays hot.

    Makes about 18 cookies.