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