Peekaberry Boos Recipe

Peekaberry Boos Cookies

I had made the Peekaberry Boos Cookies Recipe for my Thanksgiving cookie trays.  The first time I had made them, they turned out to be TOO BIG.  So when you make these cookies, try not to make them too large when putting them on the cookie sheets.

Peekaberry Boos Recipe 

Peekaberry Boos

1 cup firmly packed brown sugar

¾ cup sugar

1 cup margarine, softened

½ cup water

1 tsp. almond extract

2 eggs

3 cups flour

2 cups quick-cooking rolled oats

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

2/3 cup seedless raspberry preserves

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add water, almond extract and eggs; blend well (mixture will look curdled.)  Stir in flour, rolled oats, baking soda, salt and cinnamon; mix well.  Drop by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets.  With spoon, make imprint in center of each cookie.  Fill each imprint with ½ teaspoon preserves.  Drop scant teaspoonful of dough over preserves on each cookie.  Bake 375F.for 11 to 13 minutes or until light golden brown.  Immediately remove from cookie sheets.  4 ½ to 5 dozen cookies.

(Recipe for the Peekaberry Boos Cookie Recipe is from Pillsbury Classic Cookbooks, page 22, October 1989)


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