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Raspberry Almonettes

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
  • Total Time
    Prep: 55 min. Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen

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.
Nutrition 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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Reviews

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  • 2dogsrule2
    Nov 2, 2019

    These cookies are PERFECT just as the recipe is! They are always a hit with everyone that tries them. I love that you can really taste the almond flavor - very different than other fruit cookies I make which typically call for vanilla extract. The only thing I do is I dust them with a little powdered sugar right before serving. Not that they're not sweet enough already - I just think they make a prettier presentation on the cookie tray.

  • Kathy
    Dec 14, 2017

    I was thinking of making these but putting Nutella inside instead of creamcheese/raspberry . Not sure Any ideas

  • BilliePock
    Dec 11, 2017

    Wow! Just wow! Such amazing cookies. I used apricot preserves instead of raspberry because I forgot to check for it before I went to town. Also I must have been a little more generous with the filling. I had a few cookies leftover. That's ok because they are incredible alone.

  • jpfjjf2
    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.