Almond-Raspberry Thumbprint Cookies
Easy to make and delicious cookies that are perfect for the kids lunches for school.
Easy to make and delicious cookies that are perfect for the kids lunches for school.
Ingredients
| 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
