Linzer Tarts

1 cup softened butter or margarine
1/2 cup sugar
1 tsp. vanilla
1 3/4 - 2 cups sifted flour
1/2 cup oat flour (grind quick or regular oatmeal in Cuisinart until coarse powder)
Seedless raspberry or apricot preserves
Confectioner's sugar

Cream butter, sugar, and vanilla together until well blended. Gradually add oats and flour to form a stiff dough. (If dough is not stiff enough for rolling, keep adding 1/4 cup of flour at a time until proper consistency.)

Roll dough onto floured surface with rolling pin to a little less than 1/4 thick. (Can also roll dough between 2 sheets of wax paper). Cut out rounds using a 2" round cookie cutter. Use a thimble to cut circle from center of half of the cookies. Place onto a lightly greased cookie sheet. Bake 10-12 minutes. When completely cool, spread ¾ tsp. of preserves on each solid cookie. Dust all cut out cookies with confectioner's sugar before placing on top of solid rounds.

(Make about 40 cookies)

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