1 c. butter flavor shortening
1 ½ c. firmly packed brown sugar
2 lg. Eggs
2 t. almond extract
½ t. vanilla
½ t. white vinegar (keeps cookies soft)
1 t. baking powder
1 t. real salt
½ t. baking soda
2 ½ c. rolled oats, uncooked (can use quick-cooking in a pinch)
12 oz. fruit jam, our favorite is raspberry
Whisk together the flour, salt, soda and baking powder in a medium bowl and set aside. Beat the shortening and brown sugar in a large bowl with an electric mixer until well blended. Beat in the eggs, extracts and vinegar, blending well. Add the flour mixture to the egg mixture and mix at a low speed until just combined. Stir in the oats. Cover the dough and refrigerate at least one hour.
Preheat oven to 350 degrees F, and line cookie sheets with parchment paper or grease. Roll out about a fourth of the dough on a floured surface to about 3/8” thickness. Cut out circles of dough with your choice of min. 2” to max. 2-1/2” inch round cookie cutter. Put half the circles 2” apart on prepared tray, place ¾-1 t. of jam in center of base cookies. Using a very small hole cutter punch holes in the remaining circles, then place on top of bases over jam. Press the edges of cookie sandwiches to seal. Sprinkle with sanding sugar. Repeat with remaining dough.
Bake one tray at a time at 350 degrees for 10-12 minutes or until lightly browned on edges. Do not overbake or cookies will be hard. Cool 2 minutes on trays, then move to cooling racks to cool completely. Makes about 2-1/2 dozen cookies at 2-1/2”.