Oatmeal-Apricot Thumbprint Cookies
Heat oven to 350°F. Coat baking sheet with cooking spray.Advertisement
Combine flour, baking soda, baking powder and salt in small bowl.
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.
Drop mixture by rounded tablespoons 2 inches apart onto prepared baking sheet.
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.
Bake in 350°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.
For Crispy Cookies:
Omit baking powder and vegetable shortening. Increase butter to 1-1/2 cups; decrease brown sugar to 1 cup; add 1 cup granulated sugar; omit apricot preserves; and increase raisins to 1 cup or substitute 1 cup chopped dried apricots. Drop dough by level tablespoons onto prepared baking sheet. Bake in 350°F oven for 10 minutes.