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| Ingredients: |
1 1/2 C. butter or margarine
2 C. flour
1 C. firmly packed brown sugar
1 3/4 C. chopped nuts
1 egg
| 1/2 tsp. salt (optional)
1 Tbsp. vanilla extract
Fruit preserves, any variety
2 1/2 C. quick oats, uncooked
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| Directions: |
| Preheat oven to 350°. Beat butter and sugar until fluffy. Beat in egg and vanilla. Add combined oats, flour and salt; mix well. Form l-inch balls roll in nuts (or nuts can be added to the mix). Place 2 inches apart on
ungreased cookie sheet. Press centers with thumb, fill with preserves. Bake 12 to 15 minutes or until light golden brown. Remove to wire rack cool completely. Makes about 4 1/2 dozen cookies. (Ginny Tennant) |
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| | Abbreviations | | | c. = C. = Cup
lb. = pound
lg. = large
oz. = ounce | pkg. = package
qt. = quart
tsp = teaspoon
Tbsp. = tablespoon | | | Recipes use U.S. measurements | | |
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