Side Pannel
Almond-Raspberry Thumbprint Cookies
Almond-Raspberry Thumbprint Cookies
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- 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
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
Tweet