peek-a-berry boos
Source: Pillsbury Cookie Book, pg. 77.
Yield: 60 Cookies Oven Temp: 400 F Prep. Time: min.
peek-a-berry boos |
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Source: Pillsbury Cookie Book, pg. 77. |
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Yield: 60 Cookies Oven Temp: 400 F Prep. Time: min. |
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| Ingredients: | |||||||||||||
| 2.5 | Cup | Flour | (All Purpose) | ||||||||||
| 1 | Tsp. | Baking Soda | |||||||||||
| 1 | Tsp. | Salt | |||||||||||
| 1/2 | Tsp. | Cinnamon | |||||||||||
| 1 | Cup | Sugar | (Brown); packed | ||||||||||
| 3/4 | Cup | Sugar | (Granulated) | ||||||||||
| 1/2 | Cup | Butter | (Unsalted) | ||||||||||
| 2 | Each | Egg | |||||||||||
| 1/2 | Cup | Water | |||||||||||
| 2 | Cup | Rolled Oats (Quick Cooking) | |||||||||||
| 1 | Tsp. | Almond Extract | |||||||||||
| 12 | Oz. | Jelly | (Raspberry) | ||||||||||
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| Instructions: | |||||||||||||
| 1. In large mixing bowl combine all ingredients except jelly. Blend well. | |||||||||||||
| 2. Drop by rounded teaspoons onto ungreased cookie sheet. | |||||||||||||
| 3. Make small indentation in center of each cookie and fill with 1/2-teaspoon preserves. | |||||||||||||
| 4. Bake for 10 to 12 minutes. | |||||||||||||
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