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. 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 off.

In medium bowl, combine flour, rolled oats, baking soda, salt and cinnamon; mix well. Add to sugar mixture; mix at low speed until well blended. Drop by rounded teaspoonfuls 2" apart onto ungreased cookie sheets. With back of spoon, make depression in center of each cookie. Fill each depression with 1/2 teaspoon of the preserves. Drop scant teaspoonful of dough over preserves on each cookie. Bake at 400 degrees for 6 to 9 minutes until golden brown. 100 calories per cookie.