|
 |
 |
 |
 |
|
|
|
Almond-raspberry Thumbprint Cookiescookies 1 cup butter or margarine, softened 1 cup sugar 1 can solo almond filling 2 egg yolks 1 teaspoon almond extract 2 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 can 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
|
|
 
 |
|
|
|
