I just love the name of these cookies. Peekaberry Boos. Peekaberry Boos. I just keep saying it over and over.

1 cup brown sugar
3/4 cup sugar
1 cup butter
1/2 cup water
1 teaspoon almond extract or vanilla
2 eggs
3 cups flour
2 cups oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup fruit preserves

Beat brown sugar, sugar, and butter until light and fluffy. Add water, almond extract, and eggs. Blend well. Stir in flour, oatmeal, baking soda, salt and cinnamon. Drop by rounded spoonfuls 2 inches apart onto ungreased cookie sheets. Make a divot in the center of each cookie. Fill with 1/2 teaspoon of preserves. Drop scant teaspoon of dough over preserves. Bake for 6-9 minutes.

The recipe called for raspberry perserves but I used mango and cherry. I like the mango best. This recipe is from Pillsbury’s Poppin’ Fresh Homemade Cookies.