Oatmeal Raspberry Thumbprints

Directions

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   1.
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   Position a rack in the center of the oven and preheat the oven to 350F.
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   Grease two baking sheets.
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   2.
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   Place the walnuts in the bowl of a food processor and process until finely ground, about 15 seconds.
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   Transfer the nuts to a pie plate or shallow bowl and set aside.
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   3.
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   In a medium bowl, whisk together the oats, flour, and salt; set aside.
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   4.
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    In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium-high speed until light and creamy, about 2 minutes.
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    Beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary.
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    Beat in the vanilla extract.
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    At low speed, add the oat mixture, mixing just until blended.
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    5.
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    Pinch off pieces of the dough and shape into 1-inch balls.
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    Roll one of the balls in the ground walnuts, coating it completely.
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    Place the ball on one of the baking sheets and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation.
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    Spoon about 1/2 teaspoon of the raspberry preserves into the indentation, filling it.
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    Repeat with the remaining dough balls, arranging them 1 1/2 inches apart on the baking sheets.
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    6.
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    Bake the cookies, one sheet at a time, for 14 to 16 minutes, until golden brown.
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    Transfer the cookies to a wire rack and cool completely.
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    7.
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    Dust the cookies lightly with sifted confectioners' sugar before serving.
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    Store in an airtight container at room temperature for up to a week.