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1.
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Position a rack in the center of the oven and preheat the oven to 350F.
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Grease two baking sheets.
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2.
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Place the walnuts in the bowl of a food processor and process until finely ground, about 15 seconds.
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Transfer the nuts to a pie plate or shallow bowl and set aside.
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3.
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In a medium bowl, whisk together the oats, flour, and salt; set aside.
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4.
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In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium-high speed until light and creamy, about 2 minutes.
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Beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary.
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Beat in the vanilla extract.
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At low speed, add the oat mixture, mixing just until blended.
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5.
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Pinch off pieces of the dough and shape into 1-inch balls.
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Roll one of the balls in the ground walnuts, coating it completely.
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Place the ball on one of the baking sheets and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation.
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Spoon about 1/2 teaspoon of the raspberry preserves into the indentation, filling it.
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Repeat with the remaining dough balls, arranging them 1 1/2 inches apart on the baking sheets.
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6.
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Bake the cookies, one sheet at a time, for 14 to 16 minutes, until golden brown.
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Transfer the cookies to a wire rack and cool completely.
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7.
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Dust the cookies lightly with sifted confectioners' sugar before serving.
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Store in an airtight container at room temperature for up to a week.
