Cream shortening; add sugar, flavoring and eggs one at a time; beat until light. Add sifted dry ingredients alternately with milk; mix well. Roll to 1/8-inch thickness; cut with scalloped 2-inch cookie cutter. Cut holes in centers of half of cookies with large doughnut cutter. Arrange plain cookies on greased cookie sheets; spread with preserves. Top with remaining cookies; place a small mound of preserves and an almond in center of each cookie. Bake in hot oven, 400 F, about 10 minutes.