2 c. brown sugar
1 c. Crisco
2 c. rolled oats
1 tsp. baking soda, dissolved in 1/2 c. hot water
2 1/4 c. cake or pastry flour (do not use all-purpose)
1/2 tsp. salt
1 tsp. vanilla

Drop 1/2 teaspoon on well greased cookie sheet, about 2 inches apart. Bake at 375 degrees until lightly brown. Remove while warm; cool and then fill with strawberry jam (use a knife - you only need about 1/4 teaspoon between 2 cookies). Store or freeze.