1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
3 tbsp milk
1 tsp vanilla
2 cups flour
1-1/2 cups quick oats
1/2 tsp salt
1/2 tsp baking soda
raspberry preserves

Cream shortening and sugars until fluffy. Add egg, milk and vanilla. Beat well. Mix dry ingredients together, except oats. Add dry ingredients with oats to creamed mixture. Mix well. Chill 1 hour.

On floured pastry cloth roll half the dough about 1/8-inch thick. Cut with doughnut cutter without the hole in place. Place cookies on baking sheet 2-inches apart. Place 1 tsp raspberry preserves on each cookie. Roll remaining dough and cut cookies with doughnut hole inserted. Place another cookie with hole cut into it on top. Press ends together.

Bake on ungreased cookie sheet at 350 for 10 to 12 minutes.