Almond-Raspberry Thumbprint Cookies
Yield
60 servingsPrep
40 minCook
20 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
butter
or margarine, softened |
|
1 | cup |
sugar
|
|
1 | can |
almond pie filling
|
* |
2 | each |
egg yolks
|
* |
1 | teaspoon |
almond extract
|
* |
2 ½ | cups |
all-purpose flour
|
|
½ | teaspoon |
baking powder
|
|
½ | teaspoon |
salt
|
|
1 | can |
raspberry pie filling
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
butter
or margarine, softened |
|
237 | ml |
sugar
|
|
1 | can |
almond pie filling
|
* |
2 | each |
egg yolks
|
* |
5 | ml |
almond extract
|
* |
591 | ml |
all-purpose flour
|
|
2.5 | ml |
baking powder
|
|
2.5 | ml |
salt
|
|
1 | can |
raspberry pie filling
|
* |
Directions
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 1½ inch apart. Press thumb into center of each ball to make indentation. Spoon ½ teaspoon raspberry filling into each indentation.
Bake 11 to 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