1 c. (2 sticks) butter, softened
1/2 c. sugar
1/4 tsp. almond extract OR 1 tsp. vanilla
2 c. Quaker Oats (quick or old fashioned, uncooked)
1 1/4 c. all-purpose flour
1/2 c. fruit preserves
1/4 c. slivered almonds

Heat oven to 350 degrees F. Beat butter, sugar and almond extract until fluffy. Stir in combined oats and flour. Divide dough into 4 equal pieces. Place 2 portions on opposite corners of a large ungreased cookie sheet. Press each into circle about 1/8 inch thick. Press edges of dough with tines of fork. Repeat with other two pieces.

Bake 15 to 20 minutes or until light golden brown. Remove from oven; spread 2 tablespoons preserves on center of each circle. Sprinkle 1 tablespoon almonds over preserves. Cool 10 minutes on cookie sheet. With large knife, cut each circle into 8 wedges. Remove to wire rack; cool completely. Store loosely covered. 32 servings.