1 cup Quaker oats (quick or
3/4 cup finely chopped nuts
3/4 cup strawberry preserves
3/4 cup apricot preserves
3/4 cup pineapple preserves (tinted green)
Beat together butter and sugar until light and fluffy. Blend in egg and vanilla
extract. Add combined flour and salt; mix well. Stir in oats.
Chill for several hours.
Roll out dough about 1/8-inch thick on surface with confectioners' sugar.
Cut with 3-inch assorted shaped cookie cutters. Using smaller cutter or sharp knife,
cut out small design in center of half the cookies. Sprinkle nuts over cookies with
cut-out centers. Press lightly. Place plain cookies onto greased cookie sheet. Top
each with about 1 teaspoon preserves, spreading slightly. Top with nut-covered cookies.
Bake in preheated moderate 375 degrees F oven for 10 to 12 minutes.