Almond-Raspberry Thumbprint Cookies

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Title: ALMOND-RASPBERRY THUMBPRINT COOKIES
Categories: Cookies
Servings: 60

1 c Butter or margarine,
-softened
1 c Sugar
1 cn SOLO Almond Filling
2 Egg yolks
1 t Almond extract
2 1/2 c All-purpose flour
1/2 t Baking powder
1/2 t 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

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