Combine Crisco and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and almond extract.
Combine flour, baking powder, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in oats and chopped nuts with spoon. Cover and refrigerate at least 1 hour.
Preheat oven to 350F. Grease cookie sheet with Crisco. Roll our dough, half at a time, to about 1/4" thickness on floured surface. Cut out with 2 1/2" round cookie cutter. Place 1 teaspoonful of jam, in center of half the rounds. Top with remaining rounds. Press edges to seal. Prick centers; sprinkle with sugar. Place 1 inch apart on cookie sheet.
Bake 12 to 15 minutes, or til lightly browned. Cool 2 minutes on cookie sheet. Remove to cooling rack.
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|Serving Size: 1 recipe (1737g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 2770 (42%)|
|Amt Per Serving||% DV|
|Total Fat 307.8g||410 %|
|Saturated Fat 63.3g||316 %|
|Monounsaturated Fat 136.5g|
|Polyunsanturated Fat 88g|
|Cholesterol 372.2mg||115 %|
|Sodium 42184.6mg||1455 %|
|Potassium 2334.3mg||61 %|
|Total Carbohydrate 923.1g||271 %|
|Dietary Fiber 41.6g||166 %|
|Sugars, other 881.5g|
|Protein 74.2g||106 %|
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Calories per serving: 6630
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