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Cookies: Almond Raspberry Thumbprint Cookies

Source of Recipe

unknown


List of Ingredients

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


Recipe

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 350ºF. 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.