Cooking Recipe Almond-Raspberry Thumbprint Cookies

Recipe Ingredients

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

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 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