Directions:

• Combine butter and sugar in a large bowl, Beat at medium speed until well mixed. Beat in eggs and almond extract.
• In a separate bowl combine flour, baking powder, salt and baking soda
• Mix the flour mixture into the creamed butter and sugar until just blended. Then Stir in the oats and walnuts
• Cover and refrigerate for at least one hour
• Pre-heat oven to 350 degrees and lightly grease a baking sheet or line with parchment paper
• Roll out ½ of the dough at a time to about ¼ inch thickness on a floured surface. Using a 2 ½-inch (or desired size round cookie cutter cut out cookie rounds
  
• Once finished place 1 teaspoon of raspberry jam in the center of ½ of the cookie rounds. Place the other half of the rounds on top of the jam halves and press the edges with a fork to seal. Using a sharp knife prick the center of each cookie making an “x” shape
  
• Sprinkle each cookie with sugar. Place cookies on baking sheet 1 inch apart as they will expand!
  
• Bake for 12 - 15 minutes or until lightly browned. Cool 2 minutes on the baking sheet as initially they are a bit fragile. Remove to a cooling rack