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Raspberry Almonettes

Total Time

Prep: 55 min. Bake: 10 min./batch + cooling

Makes

about 3-1/2 dozen

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
Raspberry Almonettes Recipe photo by Taste of Home
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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

  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.

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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