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Recipe Name: Almond-raspberry Thumbprint Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 60

1 Cup(s) Butter or margarine
1 Cup(s) Sugar
1 SOLO Almond Filling
2 Egg yolks
1 Teaspoon(s) Almond extract
2 1/2 Cup(s) All-Purpose Flour
1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1 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
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X. File

Nutrition (calculated from recipe ingredients)
Calories: 61
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 14.1mg
Sodium: 24.3mg
Potassium: 7.2mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 3.3g
Protein: <1g

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