Almond Raspberry Thumbprint Cookies Recipe

• 1 c. Butter or possibly margarine, softened
• 1 c. Sugar
• 1 can SOLO Almond Filling
• 2 x Egg yolks
• 1 tsp Almond extract
• 2 1/2 c. All-purpose flour
• 1/2 tsp Baking pwdr
• 1/2 tsp Salt
• 1 can SOLO Raspberry Filling

1. Beat butter and sugar in medium bowl with electric mixer till light and fluffy.
2. Add in almond filling, egg yolks and almond extract; beat till blended.
3. Stir in flour, baking pwdr and salt with wooden spoon to make soft dough.
4. Cover; chill at least 3 hrs or possibly overnight.
5. Preheat oven to 350'F.
6. Shape dough into 1" balls.
7. Place on ungreased baking sheets, about 1 1/2" apart.
8. Press thumb into center of each ball to make indentation.
9. Spoon 1/2 tsp.
10. raspberry filling into each indentation.
11. Bake 11-13 min or possibly till edges of cookies are golden.
12. Cold on baking sheets 1 minute.
13. Remove from baking sheets; cold completely on wire racks.
14. Makes about 5 dozen cookies

butter, sugar, egg yolks, allpurpose, baking pwdr, salt, raspberry filling

Taken from cookeatshare.com/recipes/almond-raspberry-thumbprint-cookies-63985 (may not work)