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    Almond Raspberry Thumbprint Cookies

    Source of Recipe

    WFD Board

    List of Ingredients

    1 cup margarine,softened
    1 cup sugar
    1 can SOLO almond filling
    2 egg yolks
    1 tsp almond extract
    2 1/2 cups all purpose flour
    1/2 tsp baking powder
    1/2 tsp salt
    1 jar red raspberry jam

    Recipe

    Beat maragaine and sugar in medium size bowl with electric mixer until light and fluffy. Add almond filling, eggs yolks and almond extract; beat until well blended. Stir in flour, baking powder and salt with wooden spoon to make soft dough. Cover and refrigerate at least 3 hours or overnight. Preheat oven to 350�. Shape dough into 1 -inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Press thumb into center of each ball to make a deep depression. Spoon 1/2 tsp raspberry jam into depressions. Bake 11 to 13 minutes or until edges of cookies are golden brown. Cool on cookie sheet for 1 minute. Remove to wire rack; cool completely. Makes about 60 cookies.

 

 

 


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