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Ingredientes
- 1 c. Butter or possibly margarine, softened
- 1 c. Sugar
- 1 can SOLO Almond Filling
- 2 x Egg yolks
- 1 tsp Almond extract
- 2 1/2 c. All-purpose flour
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 can SOLO Raspberry Filling
Direcciones
- Beat butter and sugar in medium bowl with electric mixer till light and fluffy. Add in almond filling, egg yolks and almond extract; beat till blended. Stir in flour, baking pwdr and salt with wooden spoon to make soft dough. Cover; chill at least 3 hrs or possibly 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 tsp. raspberry filling into each indentation. Bake 11-13 min or possibly till edges of cookies are golden. Cold on baking sheets 1 minute. Remove from baking sheets; cold completely on wire racks.
- Makes about 5 dozen cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 137 | 46% |
| Total Fat 15.6g | 20% |
| Saturated Fat 9.76g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 259mg | 11% |
| Potassium 33mg | 1% |
| Total Carbs 36.59g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 16.78g | 11% |
| Protein 2.85g | 5% |
