1/3 cup shortening
1/2 cup light brown sugar, firmly packed
1 egg
3/4 cup sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 1/2 cups oatmeal
1/4 cup milk
1 tsp. vanilla
currant jelly (or your favorite)

Cream shortening, add sugar gradually, creaming until light and fluffy.

Add the egg and beat well. Sift flour, baking powder and salt together; stir in oatmeal and add alternately to creamed mixture with the milk.

Add the vanilla and blend well. Drop by spoonfuls on a greased cooky sheet and flatten lightly with a spatula. Make a dent in the center of each cookie and fill with jelly.

Bake in a moderate oven (375°F) for 10 to 12 minutes.

Makes 2 dozen cookies.