Almond-raspberry thumbprint cookies

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Recipe by: ismo

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Preparation Time:

20 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter or margarine,
-softened
1 c Sugar
1 cn SOLO Almond Filling
2 Egg yolks
1 ts Almond extract
2 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 cn SOLO Raspberry Filling

Beat butter and sugar in medium bowl with electric mixer until light
and fluffy. Add almond filling, egg yolks and almond extract; beat
until blended. Stir in flour, baking powder and salt with wooden
spoon to make soft dough. Cover; refrigerate at least 3 hours or
overnight.

Preheat oven to 350'F. Shape dough into 1" balls. Place on ungreased
baking sheets, about 1 1/2" apart. Press thumb into center of each
ball to make indentation. Spoon 1/2 teaspoon raspberry filling into
each indentation. Bake 11-13 minutes or until edges of cookies are
golden brown. Cool on baking sheets 1 minute. Remove from baking
sheets; cool completely on wire racks.

Makes about 5 dozen cookies