Holiday cookies: Day 1 — molasses oatmeal jammies | Bradenton Herald

Start the holiday cookie season off right with these rich molasses cookies. The deep flavor of the molasses is complemented by the sweet apricot jam. Be sure to refrigerate the dough as directed before baking; this makes it easier to handle when scooping.

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MOLASSES OATMEAL JAMMIES

Start to finish: 1 1/2 hours (30 minutes active)

Makes 36 cookies

1/2 cup (1 stick) butter, softened

1 cup granulated sugar, plus 1 cup for rolling

1 egg

1/2 cup molasses

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons baking soda

1 cup rolled oats

10-ounce jar apricot jam

In a large bowl, use an electric mixer to beat the butter and the 1 cup of sugar until light and fluffy. Add the egg, molasses and vanilla. Mix until combined. Set aside.

In a small bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the butter-sugar mixture and beat until thoroughly combined. Add the oats, then mix again.

Refrigerate the dough for at least 1 hour to make it easier to handle.

Toward the end of chilling, heat the oven to 350 F. Line 2 baking sheets with parchment paper or a silicon baking mat. Alternatively, work in batches with 1 baking sheet, being sure to allow it to cool after baking each round.

Fill a shallow bowl or pie pan with the 1 cup of rolling sugar. Scoop the cookie dough using a tablespoon or a cookie scoop. Roll each ball in the sugar, then arrange them on the prepared baking sheet leaving a couple inches between the cookies for spreading.

Use your thumb to dimple the center of each cookie, then fill the depression with a bit of apricot jam. Bake for 10 to 12 minutes. Transfer to a wire rack to cool. Store in a single layer in an airtight container.