1 cup margarine
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 cup Quaker oats (quick or old-fashioned; uncooked)
3/4 cup finely chopped nuts
3/4 cup strawberry preserves
3/4 cup apricot preserves
3/4 cup pineapple preserves (tinted green)

Beat together margarine and sugar until light and fluffy. Blend in egg and vanilla extract. Add combined flour and salt; mix well. Stir in oats. Chill several hours.

Roll out dough about 1/8-inch thick on surface with confectioners' sugar. Cut with 3-inch assorted shaped cookie cutters. Using smaller cutter or sharp knife, cut out small design in center of half the cookies. Sprinkle nuts over cookies with cut-out centers. Press lightly. Place plain cookies onto greased cookie sheet. Top each with about 1 teaspoon preserves, spreading slightly. Top with nut-covered cookies. Bake in preheated moderate 375 degrees F oven 10 to 12 minutes.

Makes about 2 dozen cookies.