Ingredients
1 1/4 C. walnuts, processed in Cuisinart for 15 seconds, (set aside in bowl)
1 1 /4 C. quick cooking oats
1 C. flour
1/4 tsp. salt
6 Tbsp. unsalted butter
1/2 C. Crisco (solid veg.shortening)
1/2 firmly packed brown sugar
1 large egg yolk
1 1/2 tsp. vanilla
Raspberry or Apricot Preserves
Preparation
In med. bowl, mix together oats, flour and salt.
In lge. bowl, beat butter, shortening & brown sugar at med-high speed til light and creamy. Beat in one lge. egg yolk and vanilla.
Add oat mix to butter/sugar mix at low speed til just blended.
Pinch off dough - roll into 3/4 - 1" balls (I think they are better on the small side)
Roll in ground walnuts, coating completely
Place on ungreased cookie sheet/flatten slightly with palm of hand; then press thumb into center to form indentation. Spoon scant 1/2 tsp. raspberry preserves into indentation, filling it.
Arrange 1 1/2" apart. Bake @ 350 for 15 minutes til golden brown. Dust w/confectioners sugar and cool.
