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Almond and Raspberry Thumbprint Cookies Recipe
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To make almond and raspberry thumbprint cookies you will need.
Ingredients
| 8 1/2 | oz | Butter | | 7 | oz | Sugar | | 1 | can | Almond Filling | | 2 | | Egg yolks | | 1 | teaspoon | Almond extract | | 10 1/2 | oz | Plain flour | | 1/2 | teaspoons | Baking powder | | 1/2 | teaspoons | Salt | | 1 | can | Raspberry Filling |
Instructions
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.
This will make approximately 5 dozen almond and raspberry thumbprint cookies
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Thu 28 Feb 2008
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