|1 cup||Butter or margarine|
|1 cup||Light brown sugar|
|1½ cup||Quick-cooking oats; uncooked|
|2¼ cup||All-purpose flour|
|¼ cup||Dr Pepper|
|Preserves or jelly|
Cream butter and sugar. Beat until light and fluffy. Add egg and beat again. Add oats and mix well. Sift together flour, salt, soda, adding alternately with the Dr Pepper to which you have added the vanilla. Divide into 4 or 5 portions and chill several hours. Then roll out to ⅛ inch thickness. Cut into rounds with 2-inch round cutter. Using a small cookie cutter, cut an opening in the center of half of the rounds. Place the whole rounds on ungreased cookie sheet. Top each with about ½ teaspoon of your favorite preserves. Top with the cutout cookie. Seal the edges with fork dipped in flour. Bake at 375 for 12 to 15 minutes until nicely browned.
Remove to cooling rack.
Yield: 6 dozen
Variation: Drop by rounded teaspoonfuls onto an ungreased cookie sheet.
Make thumb print on each cookie and fill with preserves.
Posted to brand-name-recipes by Ann_Bartholomew@... on Feb 6, 1998
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