1 c. butter, soft
1 egg yolk
1/2 tsp. salt
1 egg white, slightly beaten
Currant or raspberry jelly
3/4 c. brown sugar
2 c. sifted flour
1 c. rolled oats, uncooked
1 c. finely chopped nut meats

Beat butter until creamy, add sugar gradually, beating well. Add egg yolk. Sift flour and salt. Add to butter mixture. Blend in oats. Chill dough, then shape dough into ovals, about 1 1/2 inch long. Drop each into egg white, then roll in chopped nuts. Place on ungreased cookie sheet.

Press indentation along center of each with knife for finger. Bake in moderate (350 degree) oven for 10 minutes. Remove and press indentation again. Bake for 5 more minutes. Cool slightly and fill with jelly.