Heat oven to 350° F.
In large bowl, beat butter, granulated sugar, almond extract, and vanilla extract on medium speed of electric mixer until creamy. Add oats and flour; mix well.
Roll level measuring Tbsp of dough into balls; place into ungreased mini muffin pan cups. Press dough over bottom and up sides of each muffin cup. Set aside.
In medium bowl, combine eggs, brown sugar, preserves and almonds; mix well. Fill each dough cup with 1 level measuring Tbsp of filling.
Bake 25 to 30 minutes, until edges of dough are golden brown. Cool in pans on wire racks.Servings: 36 cookie cups