Peekaberry Boos

From the kitchen of Marlayne

1 C. Brown sugar
¾ C. White sugar
1 C. Butter softened
½ C/ Water
1-tsp. Almond extract
2 eggs
3 C. Flour
2 C. quick oats
1 tsp. Soda
½ tsp Salt
½ tsp. cinnamon
2/3 C. raspberry preserves (seedless)

Heat oven to 400. In large bowl, beat sugars & butter until fluffy. Add water, almond and eggs. Blend well (will look curdled) Mix dry ingredients. Mix well. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. With spoon, make imprint in center of each cookie. Fill imprint with ½ tsp. Preserves. Drop scant tsp. Dough over preserves. Bake @400 for 6-9 minutes or until light golden brown. Remove from pan immediately.