Almond-raspberry thumbprint cookies

Yield: 60 Servings

Measure Ingredient
1 cup Butter or margarine, softened
1 cup Sugar
1 can SOLO Almond Filling
2 \N Egg yolks
1 teaspoon Almond extract
2½ cup All-purpose flour
½ teaspoon Baking powder
½ 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 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

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