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00:REM:Input Jam Oatmeal Cookies
by Judy McIntosh
10: 1 cup butter
20: 1-1/2 cup firmly packed brown sugar
30: 2 eggs
40: 2 teaspoon almond extract
50: 2 cups flour
60: 1 teaspoon each: baking powder and salt
70: 1/2 teaspoon baking soda
80: 2-1/2 cups quick oats
90: 1 cup finely chopped pecans
100: 1 jar jam (any flavor)
110: sugar for sprinkling
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120: READ: Combine butter and sugar in large bowl.
125: READ: Beat at medium speed until well blended.
130: READ: Beat in eggs and extract.
135: READ: Combine flour, powder, soda and salt.
140: READ: Add to creamed mixture.
145: READ: Refrigerate 1 hour.
150: READ: Preheat oven to 350.
155: READ: Roll out half the dough to 1/4" thick.
160: READ: Cut into 2 1/2" rounds.
165: READ: Place teaspoon of jam in center of each round.
170: READ: Top with additional rounds
175: READ: Use fork to seal edges
180: READ: Prick tops
185: READ: Place on greased baking sheet
190: READ: Bake for 12 to 15
195: READ: Sprinkle with sugar
200: READ: Bake 12 to 15 minutes
205: READ: Cool 2 minutes on baking sheet
210: READ: Remove and continue cooling
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