Almond-raspberry thumbprint cookies
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine, softened |
| 1 | cup | Sugar |
| 1 | can | SOLO Almond Filling |
| 2 | Egg yolks | |
| 1 | teaspoon | Almond extract |
| 2½ | cup | All-purpose flour |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | can | SOLO Raspberry Filling |
Directions
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 1½" apart. Press thumb into center of each ball to make indentation. Spoon ½ 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