You may also like
Categories:Viewed: 65 - Published at: 8 years ago
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
Method
- 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 inch apart.
- Press thumb into center of each ball to make indentation.
- Spoon 1/2 teaspoon raspberry filling into each indentation.
- Bake 11 to 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
