1 1/2  cups Crisco or oleo
1  cup firmly packed brown sugar
1  egg
1  Tablespoon vanilla
2 1/2  cups uncooked oatmeal
2  cups flour
1/2  teaspoon salt
1 3/4  cups finely chopped nuts
2/3  cup fruit preserves

Preheat oven to 350°F.  Beat Crisco and sugar until fluffy.  Beat in egg and vanilla.  Add combined oatmeal, flour and salt.  Mix well.  Form 1 inch balls; roll in nuts.  Place 2 inches apart on ungreased cookie sheet.  Press centers with thumb; fill with preserves.  Bake 12 to 15 minutes or until light golden brown.  Remove to wire rack.  Cool completely.