Try this Almond-Raspberry Thumbprint Cookies recipe, or contribute your own.
Suggest a better descriptionBeat butter and sugar in medium bowl with electric mixer until light and fluffy. Add almond filling, egg yolks and almond extract; beat until blended. Stir in flour, baking powder and salt with wooden spoon to make soft dough. Cover; refrigerate at least 3 hours or overnight. Preheat oven to 350F. Shape dough into 1" balls. Place on ungreased baking sheets, about 1 1/2" apart. Press thumb into center of each ball to make indentation. Spoon 1/2 teaspoon raspberry filling into each indentation. Bake 11-13 minutes or until edges of cookies are golden brown. Cool on baking sheets 1 minute. Remove from baking sheets; cool completely on wire racks. Makes about 5 dozen cookies From Favorite All Time Recipes - Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 60 Servings | ||
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Calories: 99 | ||
Calories from Fat: 39 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 64.1mg | 20 % | |
Sodium 93.4mg | 3 % | |
Potassium 13.3mg | 0 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 13.9g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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