1 c. firmly packed brown sugar
3/4 c. sugar
1 c. butter, softened
1/2 c. water
1 tsp. almond extract
2 eggs
3 c. all purpose flour
2 c. quick cooking rolled oats
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2/3 c. strawberry or raspberry preserves

Heat oven to 400 degrees. In large bowl, beat brown sugar, sugar, and butter until light and fluffy. Add water, almond extract and eggs; blend well. (Mixture will look curdled). Lightly spoon flour into measuring cup; level cup. Stir in flour, rolled oats, baking soda, salt, and cinnamon; mix well. Drop by rounded teaspoonfuls 2 inches apart onto a cookie sheet, sprayed with Pam. With spoon make imprint in center of each cookie. Fill each imprint with 1/2 teaspoon fruit preserves. Drop scant teaspoon dough over preserves on each cookie. Bake for 6-9 minutes or until light golden brown. Immediately remove from cookie sheet. Yields 3-4 dozen.