Raspberry Peek-a-Boo Cookies

This is a lovely soft oatmeal cookie with a raspberry jam centre and
a subtle almond flavour. They freeze well.

• 1 cup butter, softened
• 1/2 cup shortening
• 3 eggs
• 1 1/3 cups sugar
• 1 1/2 cups firmly packed brown sugar
• 3/4 cup water
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 3 cups oatmeal
• 3 3/4 cups flour
• 1 1/2 teaspoons soda
• 1 1/2 teaspoons salt 
• 3/4 teaspoon cinnamon
• 1 18 ounce jar raspberry jam

1. In large mixer bowl, cream butter and shortening.
2. Add white and brown sugar and blend well.
3. Add eggs one at a time, mixing between additions.
4. Add water and extracts and mix again.
5. Add remaining ingredients, mixing until blended.
6. Drop by teaspoonful or medium sized cookie scoop onto cookie pans.
7. Fill a 1/2 teaspoon measuring spoon, with raspberry jam, press back of a spoon into cookie dough and push jam into the indent you've made.
8. Repeat until all cookies are filled.
9. Bake in 400º F oven for 10 - 12 minutes.
10. Remove to rack or brown paper and cool. 

Yields:  about 6 dozen cookies

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