2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup Crisco
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon almond extract
2 eggs, beaten until fluffy
1/2 cup water
2 cups rolled oats
Raspberry preserves*

Preheat oven to 400 degrees F.

Sift together flour, baking soda, salt and cinnamon. With a spoon, work the butter, Crisco, sugars and almond extract until soft. Add eggs. Add dry ingredients alternately with water. Add oats. Mix well. Drop by rounded teaspoonsful onto a cookie sheet. Place 1/2 teaspoon raspberry preserves in the center and press in lightly. Top with a teaspoon of  dough. Bake.

* Strawberry or pineapple preserves may be substituted.