Almond-raspberry Thumbprint Cookies Recipe
Yield: 60 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter or margarine, softened
1 cup: Sugar,
1 can: SOLO Almond Filling,
2: Egg yolks,
1 tsp: Almond extract,
2 1/2 cup: All-purpose flour,
1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 can: SOLO Raspberry Filling,
Directions:
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 350F. 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
Source from luhu.jp
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 350F. 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
Source from luhu.jp
Tags
Cookies