1 c. butter
6 oz. soft cream cheese
1 tsp. vanilla
1/2 c. sugar
1 c. flour
1/2 tsp. salt
1 c. rolled oats (old fashioned or uncooked quick)
Strawberry or raspberry preserves

Cream butter and cream cheese, add sugar. Blend in vanilla. Add flour and salt to the mixture, mixing well. Stir in nuts. Chill dough for about 1 hour. Roll into balls on ungreased baking sheet. Press with thumb to make indentation in center of each cookie. Fill with scant half teaspoon of preserves. Bake at 350 degrees for 20 minutes or until delicate golden brown. Make cookie balls either larger or smaller. They do not spread.