Ingredients
- 2 on ungreased cookie shee (apart)
- 1 egg (whole)
- 1 balls
- 1 1/2 c quaker oats
- 1 c margarine
- 1 1/2 c all purpose flour
- 1 c nuts (finely chopped)
- 1/2 c firmly packed brown sugar
- 3/8 c jelly
- 1 t vanilla
Make indentation in center of each ball with thumb. Fill each thumbprint with about 1/4 teaspoon jelly. Bake 12-15 minutes or until light golden brown. Cool completely on wire rack. Store loosely covered. Makes about 3 dozen cookies.
