Jeweled Shortbread Cookies

• 1 c. (2 sticks) margarine or butter, softened
• 1/2 c. sugar
• 1/4 tsp. almond extract or 1 tsp. vanilla
• 2 c. Quaker oats (quick or old fashioned, uncooked)
• 1 1/4 c. all-purpose flour
• 1/2 c. fruit preserves
• 1/4 c. slivered almonds

1. Heat oven to 350u0b0.
2. Beat margarine, sugar and almond extract until fluffy.
3. Stir in combined oats and flour.
4. Divide dough into four equal pieces.
5. Place two portions on opposite corners of a large ungreased cookie sheet.
6. Press each into circle about 1/8-inch thick.
7. Press edges of dough with tines of fork.
8. Repeat with other two pieces.
9. Bake 15 to 20 minutes or until light golden brown.
10. Remove from oven; spread 2 tablespoons preserves on center of each circle.
11. Sprinkle 1 tablespoon almonds over preserves.
12. Cool 10 minutes on cookie sheet.
13. With large knife, cut each circle into 8 wedges.
14. Remove to wire rack; cool completely.
15. Store loosely covered.
16. Yields 32 servings.

margarine, sugar, almond, oats, flour, fruit preserves, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285783 (may not work)