Almond-Raspberry Thumbprint Cookies

• 1 cup butter or margarine, softened
• 1 cup sugar
• 1 can almond pie filling
• 2 each egg yolks
• 1 teaspoon almond extract
• 2 1/2 cups flour, all-purpose
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can raspberry pie filling

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

butter, sugar, almond pie filling, egg yolks, almond, flour, baking powder, salt, raspberry pie filling

Taken from recipeland.com/recipe/v/almond-raspberry-thumbprint-coo-2927 (may not work)