Almond-Raspberry Thumbprint Cookies

Answer 1

Ingredients

• 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