These cookies hold so many special memories for me. My mom originally cut this recipe out of a Family Circle magazine over 20 years ago and it’s been a staple on our Christmas baking list ever since. The original recipe called for butter-flavoured vegetable shortening, but I prefer to use the real stuff – butter!
The base is a crispy oatmeal cookie, coated in chopped walnuts and topped with a dollop of jam. They truly are a perfect holiday treat. Any flavour of jam works, so choose your favourite – this year I used some homemade raspberry and marmalade jam.
I usually make most of my holiday baking well before Christmas and keep it in the freezer. That way I can pull out small amounts at a time, and the rest stays safely in the freezer. To store these cookies, simple arrange in a single layer between wax or parchment paper and freeze in airtight containers or freezer bags. They are ready to eat straight out of the freezer and are delicious dunked in a hot cup of coffee or tea.
Happy Holidays everyone!
- 1 1/2 cup butter, softened
- 1 cup firmly packed brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 cups all purpose flour
- 2 1/2 cups oatmeal (rolled or quick-cooking)
- 1/4 teaspoon salt
- 1 cup finely chopped walnuts
- 2/3 cup jam (raspberry, apricot)
- Preheat over to 375F
- Cream together butter and sugar, then beat in egg and vanilla.
- In a medium bowl combined flour, oatmeal and salt. Mix into wet ingredients until well incorporated.
- Form dough into 1" balls and roll in chopped nuts. Place 2" apart on an un-greased cookie sheet.
- Using your thumb make an indent in the centre of each ball of dough, fill 3/4 of the way with jam - I used 1/2 teaspoon of jam per cookie.
- Bake 12 to 15 minutes, or until edges are brown. Allow to cool on cookie sheet for 5 minutes before transferring to a cooling rack.