Raspberry Almonettes

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs
• 1 cup canola oil
• 2 tablespoons almond extract
• 4-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup sliced almonds, finely chopped
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon almond extract
• 1/4 cup red raspberry preserves

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
2. Shape dough into 1-in. balls; press one side into chopped almonds. Place 2 in. apart on ungreased
3. , almond side up. Flatten to 1/4-in. thickness with bottom of a glass.
4. Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
5. For filling, in a small bowl, beat cream cheese, confectioners' sugar and extract until smooth. Place rounded teaspoonfuls of filling on bottoms of half of the cookies. Make an indentation in center of each; fill with 1/4 teaspoon preserves. Cover with remaining cookies. Store in an airtight container in the refrigerator.

butter, sugar, eggs, canola oil, almond, flour, salt, baking powder, almonds, cream cheese, sugar, almond, red raspberry preserves

Taken from www.tasteofhome.com/recipes/raspberry-almonettes/ (may not work)