* Strawberry or pineapple preserves may be substituted.
Heat oven to 400 degrees F.
Sift together flour, baking soda, salt and cinnamon. With a spoon, work the butter,
Crisco, sugars and almond extract until soft. Add eggs. Add dry ingredients alternately
with water. Add oats. Mix well.
Drop by rounded teaspoonsful onto a cookie sheet.
Place 1/2 teaspoon raspberry preserves in the center and press in lightly. Top with
a teaspoon of dough.