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Jam-Up Cookies

. . . a sweet surprise in the center of each fibre filled cookie!

Imperial	Ingredient	Metric
1 cup	butter or margarine	250 mL
1/2 cup	brown sugar	125 mL
2	eggs	2
1/2 tsp.	almond extract	2 mL
2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	500 mL
1 tsp.	baking powder	5 mL
1/2 tsp.	baking soda	2 mL
1 tsp.	salt	5 mL
1 cup	ROGERS OAT BRAN	250 mL
1 cup	ROGERS WHEAT BRAN	250 mL
1 cup	chopped walnuts	250 mL
1/2 cup	jam or mincemeat	125 mL

Cream butter and sugar in a large bowl. Beat in eggs and almond extract. Combine ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, baking powder, baking soda, salt, ROGERS OAT BRAN, ROGERS WHEAT BRAN, and walnuts and stir well.

Add dry ingredients to creamed mixture and stir well. Cover and refrigerate for at least 1 hour.

Preheat oven to 350°F (180°C).

Roll out half the dough at a time on floured surface to 1/8" (3 mm) thickness. Cut with 2" (5 cm) round cookie cutter.

Place 1/2 tsp. (2 mL) jam in center of half the rounds. Top with remaining rounds. Press edges together with fork to seal. Prick center.

Bake on greased baking sheet for 12 - 15 minutes or until lightly browned. Cool 2 minutes on baking sheet then remove to cooling rack.

YIELD: 40 - 45 cookies.

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