Almond-Raspberry Thumbprint Cookies Recipe

Ingredients

1 cup butter or margarine, softened
1 cup sugar
1 can solo almond filling
2 egg yolks
1 tsp almond extract
2 1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 can solo raspberry 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


Servings: 60 servings

 

 

Almond-Raspberry Thumbprint Cookies Recipe brought to you by Recipe Ideas


Categories: Cookie; Fruit; Nut


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Written recipes as a concept can be tracked far back into the distant past, in truth as far back as the Egyptians, and quite possibly further than that. In practice though, mostly, these old cookbooks were just simple hieroglyphic instructions for preparing food.

As our culinary historical trip moves to more modern times there were two books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is served today, but rather accounts of the types of food on the menus of the rich people of the time.

By the arrival of the twentieth century, cookery books are starting to become popular due to higher levels of literacy, people having increased free time and being a little richer.

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We hope you enjoy this Almond Raspberry Thumbprint Cookies recipe.

 


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