Almond-raspberry Thumbprint Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 60 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine |
| softened | ||
| 1 | c | Sugar |
| 1 | SOLO Almond Filling | |
| 2 | Egg yolks | |
| 1 | t | Almond extract |
| 2 1/2 | c | All-purpose flour |
| 1/2 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | 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
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 61
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 14.1mg
Sodium: 24.3mg
Potassium: 7.2mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 3.3g
Protein: <1g