Oatmeal-Apricot Thumbprint Cookies

Prep 20 m
Bake 8 m



  1. 1 of 6 Heat oven to 350 degrees F. Coat baking sheet with cooking spray.
  2. 2 of 6 Combine flour, baking soda, baking powder and salt in small bowl.
  3. 3 of 6 Beat butter, shortening and brown sugar in large bowl until smooth and creamy. Beat in 1/2 cup preserves, egg and orange rind. Gradually beat in flour mixture. Stir in oats and raisins.
  4. 4 of 6 Drop mixture by rounded tablespoons 2 inches apart onto prepared baking sheet.
  5. 5 of 6 Using thumb or handle end of wooden spoon dipped in flour, press slight indentation in middle of each cookie, not pressing through bottom of cookie. Spoon 1/4 teaspoon apricot preserves into each indentation.
  6. 6 of 6 Bake in 350 degrees F oven 8 to 10 minutes, until lightly browned. Let stand on sheets on rack 1 to 2 minutes. Remove to rack to cool. Store at room temperature in sealed plastic container with sheets of waxed paper or foil between layers.
Nutrition Information for Oatmeal-Apricot Thumbprint Cookies
Servings Per Recipe:
Per Serving: 2 g pro., 23 g carb., 149 kcal cal., 2 g sat. fat, 6 g Fat, total, 13 mg chol., 78 mg sodium