Thumbprint Cookies

Preheat the oven to 350F.
Coat 2 large baking sheets with cooking spray.
2 cups old-fashioned rolled oats
1 3/4 cups whole grain pastry flour
1 tsp. baking powder
1/2 tsp. salt
1 cup packed light brown sugar
3/4 cup butter, at room temperature
1 large egg
1 tsp. vanilla extract
1/4 cup black raspberry all-fruit preserves
1/4 cup apricot all-fruit preserves
Makes 45
In a medium bowl, mix the oats, flour, baking powder, and salt.
Place the brown sugar and butter in a large bowl.
Using an electric mixer on medium speed, beat for 3 minutes, or until light and fluffy.
Beat in the egg and vanilla.
Gradually beat in the flour mixture.
Shape the dough into 1" balls and place on the prepared baking sheets, leaving 2" between balls.
Dip your thumb into water and make an indentation in the center of each cookie.
Spoon 1/2 tsp. of the raspberry preserves into the center of half of the cookies.
Fill the remaining cookies with the apricot preserves.
Bake 1 sheet at a time for 12 minutes, or until lightly browned and firm to the touch.
Cool on a rack for 2 minutes.
Remove from the sheet and place on the rack to cool completely.