Almond-Raspberry Thumbprint Cookies

Easy to make and delicious cookies that are perfect for the kids lunches for school.

Yields:	60 servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

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

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 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

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Member Review

Cajun Chicken Pasta

Excellent! I love the cajun-seasoned chicken with creamy pasta. The combination is wonderful, although I thought the sauce would need more kick. I would definitely make this recipe when I have to entertain guests. Thanks for the recipe.

Reviewed by misha

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