Jelly Topped Almond Bites

1 cup soft shortening
1 cup granulated sugar
1 egg
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup quick or old-fashioned oats, uncooked
Cherry jelly
Sliced almonds, finely chopped

Beat together shortening and sugar until light and fluffy. Add eggs and almond extract. Beat until blended.

Sift together flour, soda, salt and nutmeg. Gradually add to creamed mixture, beat well. Stir in oats. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets. Make a hollow in each ball. Bake at 375 degrees F for about 12 minutes. Cool on rack.

Just before serving place a small amount of jelly in center of each cookie. Sprinkle with chopped almonds.

Yields 3 1/2 dozen