This Jeweled Shortbread Cookies recipe comes from a typewritten card filed under Cookies in My Mom’s Recipe Box. Its original alternatives, abbreviations, compact wording, storage instruction, and 32-serving yield are preserved here as typed.
Original Recipe Card
Ingredients
- 1 cup margarine, softened
- ½ cup sugar
- ¼ tsp. almond extract or 1 tsp. vanilla
- 2 cups quick or old-fashioned oats, uncooked
- 1¼ cups flour
- ½ cup fruit preserves
- ¼ cup slivered almonds
Directions
Beat margarine,sugar, & extract until fluffy. Stir inoats and flour. Divide dough into 4 equal parts. Place 2 on opposite corners of a lg. ungreased cookie sheet. Press each into circle 1/8 thick. Press edges of dough with a fork. Repeat w/other 2 pieces. Bake at 350 deg. 15-20 mins. or until golden brown. Remove from oven; spread 2 tbsp. preserves on center of each circle. Sprinkle 1 tbsp. almonds over preserves Cool 10 mins. With lg. knife cut each circle into 8 wedges. Remove from cookie sheet; cool completely. Store loosely covered.
Yield
32 servings
Preservation Notes
This recipe is preserved on an aged typewritten card. Small pale surface marks appear over portions of the ingredient and direction text, while the original typewritten spacing, abbreviations, and large blank lower area remain visible in the scan.
Notes From the Original
The card offers “¼ tsp. almond extract or 1 tsp. vanilla” and “quick or old-fashioned oats.” Unusual spacing and wording—including “margarine,sugar,” “inoats,” and “w/other”—have been preserved rather than silently corrected.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
