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Almond-Raspberry Thumbprint Cookies
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs
Cookies
60
Servings
INGREDIENTS
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
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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