1 c. butter
1 c. brown sugar
1 1/2 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. almond extract
1 1/2 c. old fashion or quick oats, uncooked
1 c. red raspberry preserves
1/4 c. chopped nuts, walnuts or almonds

Beat butter and sugar until well blended. Add flour and baking soda and mix well. Blend in extract; stir in oats. Spread mixture in greased 9 x 13 pan, spread with preserves over entire mixture. Sprinkle with nuts.

Bake at 375 degrees for 25 minutes. Cool, cut into squares or bars.