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  Recipe Home » Cookies » Almond-Raspberry Thumbprint Cookies
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  Almond-Raspberry Thumbprint Cookies
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
1 cup Butter or margarine, softened
1 cup Sugar
1 can SOLO Almond Filling
2 Egg yolks
1 tsp Almond extract
2 1/2 cup All-purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 can SOLO Raspberry Filling
Instructions:
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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