The best delicious Almond-raspberry Thumbprint Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Almond-raspberry Thumbprint Cookies recipe today!
Hello my friends, this Almond-raspberry Thumbprint Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Almond-raspberry Thumbprint Cookies is amazingly delicious, and addictive, everyone will be asking for more Almond-raspberry Thumbprint Cookies.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Almond-raspberry Thumbprint Cookies.
Ready to make this Almond-raspberry Thumbprint Cookies Recipe? Let’s do it!
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1 c Butter or margarine,
-softened
1 c Sugar
1 cn SOLO Almond Filling
2 Egg yolks
1 ts Almond extract
2 1/2 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1 cn SOLO Raspberry Filling
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
Yields
60 Servings
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