Free Recipe Almond-Raspberry Thumbprint Cookies
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Almond-Raspberry Thumbprint Cookies Recipe
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
Almond-Raspberry Thumbprint Cookies Preparation
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 From Favorite All Time Recipes – Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. pi-cooky
Cooking Temperature:
Recipe Serves: 60
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