Raspberry Almonettes Recipe

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Raspberry Almonettes Recipe
Raspberry Almonettes Recipe photo by Taste of Home
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Raspberry Almonettes Recipe

Read Reviews
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Sometimes that “missing ingredient” idea comes to me in my sleep, and I have to jot it down. The surprising filling in these cookies makes them fun to bake and even more fun to eat! —Angela Sheridan, Opdyke, Illinois
MAKES:
10 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min./batch + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min./batch + cooling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 sandwich cookie: 216 calories, 13g fat (4g saturated fat), 26mg cholesterol, 125mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 2g protein.

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  • 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
  1. 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.
  2. 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.
  3. Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
  4. 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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MY REVIEW
jpfjjf2 User ID: 5466968 216757
Reviewed Jan. 3, 2015

"The almond and raspberry combination is terrific. At Christmas, I typically make 10-12 different types of cookies and will definitely add these to my list next year."

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