2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 c. butter
1/2 c. shortening
1 c. packed brown sugar
3/4 c. white sugar
2 unbeaten eggs
1/2 c. water
1 tsp. almond extract
2 c. quick cooking rolled oats
2/3 c. firm red raspberry preserves

Preheat oven to 400°F. Sift first 4 ingredients. Cream sugars and shortening. Add eggs, water and extract; beat well. Blend in dry ingredients and rolled oats. Drop dough by rounded teaspoonfuls onto ungreased baking sheets. Place 1/2 teaspoon jam on each cookie. Press jam lightly into dough. Top with level teaspoon of dough.

Bake 10 to 12 minutes.

Makes 4 1/2 dozen.