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1 In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, cinnamon, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in the 2 egg whites and the vanilla until combined. Beat in as much of the all-purpose flour and whole wheat flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the oats. Cover and chill dough about 2 hours or until easy to handle.
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2 Preheat oven to 375°F. Lightly grease two large cookie sheets or line with parchment paper. Shape dough into ¾-inch balls. In a small bowl, lightly beat the 1 egg white; roll dough balls in egg white. Roll dough balls in nuts to coat. Place on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie.
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3 Bake for 7 to 8 minutes or until edges are golden brown. If indentations puff during baking, gently press the back of a measuring teaspoon into indentations when cookies are removed from oven. Cool cookies on cookie sheets for 1 minute. Transfer cookies to a wire rack to cool.
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4 Just before serving, spoon preserves into indentations in cookies.
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5 To Store: Layer unfilled cookies between waxed paper in an airtight container. Cover and seal. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Just before serving, spoon preserves into indentations in cookies.
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