Easy to make and delicious cookies that are perfect for the kids lunches for school.
YIELD
60 servingsPREP
40 minCOOK
20 minREADY
60 minIngredients
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
Comments
Beautiful photo, and my eyes are certainly being well fed :-)
These almond raspberry thumbprint cookies look so cute and pretty. Love the drizzle over the cookies, which make them look even more elegant.
Excellent job!