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Receta Almond Raspberry Thumbprint Cookies
by Global Cookbook

Almond Raspberry Thumbprint Cookies
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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

  1. 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.
  2. Preheat oven to 350'F. Shape dough into 1" balls.
  3. Place on ungreased baking sheets, about 1 1/2" apart.
  4. 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.
  5. Makes about 5 dozen cookies