Almond-Raspberry Thumbprint Cookies
Easy to make and delicious cookies that are perfect for the kids lunches for school.
Yield
60 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
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
