Cereal Thumbprint cookies with Raspberry
1 cup butter or margarine
3/4 cup powdered sugar
1/4 teaspoon salt
1 1/4 teaspoons vanilla
1 3/4 cups flour
1 1/2 cups Honey Bunches Of Oats With Almonds
3/4 cup Raspberry preserves
Beat butter in large bowl with electric mixer on medium speed to soften. Gradually add powdered sugar and salt, beating until light and fluffy. Beat in vanilla. Stir in flour and cereal.
Shape dough into 1-inch balls. Place on ungreased cookie sheets. Make an indentation in center of each ball.
Bake at 375 degrees 12 to 15 minutes or until golden brown.
Remove from cookie sheets.
Cool on wire racks.
Fill with jam.