These cookies hold so many special memories for me. My mom originally cut this recipe out of a Family Circle magazine over 20 years ago and it’s been a staple on our Christmas baking list ever since. The original recipe called for butter-flavoured vegetable shortening, but I prefer to use the real stuff – butter!

The base is a crispy oatmeal cookie, coated in chopped walnuts and topped with a dollop of jam. They truly are a perfect holiday treat. Any flavour of jam works, so choose your favourite – this year I used some homemade raspberry and marmalade jam.

I usually make most of my holiday baking well before Christmas and keep it in the freezer. That way I can pull out small amounts at a time, and the rest stays safely in the freezer. To store these cookies, simple arrange in a single layer between wax or parchment paper and freeze in airtight containers or freezer bags. They are ready to eat straight out of the freezer and are delicious dunked in a hot cup of coffee or tea.

Happy Holidays everyone!

Oatmeal Walnut Thumbprint Cookie

Makes 3 dozen

1 1/2 cup butter, softened
1 cup firmly packed brown sugar
1 egg
1 tablespoon vanilla
2 cup all purpose flour
2 1/2 cup oatmeal (rolled or quick oats)
1/4 teaspoon salt

1 cup finely chopped walnuts
2/3 cup jam

Directions:

1. Preheat over to 375F
2. Cream together butter and sugar, then beat in egg and vanilla.
3. In a medium bowl combined flour, oatmeal and salt. Mix into wet ingredients until well incorporated.
4. Form dough into 1″ balls and roll in chopped nuts. Place 2″ apart on an un-greased cookie sheet.
5. Using your thumb make an indent in the centre of each ball of dough, fill 3/4 of the way with jam – I used 1/2 teaspoon of jam per cookie.
6. Bake 12 to 15 minutes, or until edges are brown. Allow to cool on cookie sheet for 5 minutes before transferring to a cooling rack.