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Title: Almond-Raspberry Thumbprint Cookies
Categories: Cookie
Yield: 60 Servings
| 1 | c | Butter or margarine, softened |
| 1 | c | Sugar |
| 1 | cn | SOLO Almond Filling |
| 2 | Egg yolks | |
| 1 | ts | Almond extract |
| 2 1/2 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | 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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