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Almond-Raspberry Thumbprint Cookies




Source of Recipe


Internet


List of Ingredients




1 Cup Butter or margarine,
-softened
1 Cup Sugar
1 Can Almond Filling
2 Egg yolks
1 Teaspoon Almond extract
2-1/2 Cups All-purpose flour
1/2 Teaspoon Baking powder
1/2 Teaspoon Salt
1 Can 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 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