Rasberry Almonettes

Photo by Debbie R.
Adapted from tasteofhome.com

PREP TIME

55

minutes

TOTAL TIME

65

minutes

SERVINGS

3

Dozen

PREP TIME

55

minutes

TOTAL TIME

65

minutes

SERVINGS

3

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    cup butter, softened

  • 2

    cups sugar

  • 2

    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

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 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.

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