Apricot-Oat Thumbprint Cookies - cooking recipe

Ingredients

1 cup powdered sugar
3/4 cup shortening
1/4 cup orange juice
2 tablespoons vanilla extract
1 1/2 cups flour
1 1/2 cups oats
1 pinch salt
1/2 cup apricot jam

Preparation

Heat oven to 350\u00b0F.
Grease two cookie sheets.
Beat sugar and shortening until light and fluffy. Bean in orange juice and vanilla.
In a separate bowl, combine flour, oats, and salt. Beat into sugar mixture.
Drop by tablespoonfuls onto cookie sheet. Press in the middle to form a depression, and add a teaspoon of jam into each well.
Bake 18-20 minutes or until lightly browned.