1 c. flour
3/4 c. quick oatmeal
1/2 c. granulated sugar
1/2 c. butter at room temp.
1/2 tsp. almond extract
1/2 c. red raspberry preserves
1/3 c. sliced almonds

1. Heat oven to 350 degrees. Line an 8 or 9 inch square baking pan with foil. Lightly grease.

2. Mix flour, oats and sugar in a large bowl.

3. Add butter and cut in with pastry blender until mixture resembles coarse crumbs. Stir in extract until blended.

4. Reserve about 1 cup oat mixture. Press remaining evenly over bottom of pan. Spread preserves over top to about 1/2 inch from edges.

5. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then press down lightly.

6. Bake 25-30 minutes or until edges are golden brown. Cool.

Makes 24. Per bar- 105 calories, 1 g. pro, 15 gl. car., 5 g. far, 10 mg. chol. With butter 40 mg. sod.