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Almond-Raspberry Thumbprint Cookies

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Easy to make and delicious cookies that are perfect for the kids lunches for school.













Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


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


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


* not incl. in nutrient facts

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Toronto , Ontario, Canada
 over 8 years ago

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!

Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 5848% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 42mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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