Almond Raspberry Thumbprint Cookies

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

Almond Raspberry Thumbprint Cookies printer friendly version located here.
Click Back to return.