Sometimes that “missing ingredient” idea comes to me in my sleep, and I have to jot it down. The surprising filling in these cookies make them fun to bake and even more fun to eat! —Angela Sheridan, Opdyke, Illinois
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs
- 1 cup canola oil
- 2 tablespoons almond extract
- 4-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup sliced almonds, finely chopped
- FILLING :
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon almond extract
- 1/4 cup red raspberry preserves
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
- Shape dough into 1-in. balls; press one side into chopped almonds. Place 2 in. apart on ungreased baking sheets, almond side up. Flatten to 1/4-in. thickness with bottom of a glass.
- Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
- For filling, in a small bowl, beat cream cheese, confectioners' sugar and extract until smooth. Place rounded teaspoonfuls of filling on bottoms of half of the cookies. Make an indentation in center of each; fill with 1/4 teaspoon preserves. Cover with remaining cookies. Store in an airtight container in the refrigerator. Yield: about 3-1/2 dozen.
Originally published as Raspberry Almonettes in Taste of Home December 2014, p64
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