Almond-raspberry thumbprint cookies

 
                    ALMOND-RASPBERRY THUMBPRINT COOKIES
 
 Recipe By     : 
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Butter or margarine,
                         -softened
    1       c            Sugar
    1       cn           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       cn           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 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
  
 
 
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