raspberry almonettes

Name: Raspberry Almonettes
Prep time: 55 min
Cook time: 10 min
Yield: 24
Cuisine: American
Ingredients: 1 cup(s) butter, softened; 2 cup(s) sugar; 2 - eggs; 1 cup(s) canola oil; 2 tablespoon(s) almond extract; 4 1/2 cup(s) all-purpose flour; 1 teaspoon(s) salt; 1 teaspoon(s) baking powder; 3/4 cup(s) sliced almonds, finely chopped; FOR THE FILLING; 1 package(s) (8 ounces) cream cheese, softened; 1/2 cup(s) powdered sugar; 1 tablespoon(s) almond extract; 1/4 cup(s) red raspberry preserves

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 24 serving(s)

prep time 55 Min

cook time 10 Min

method Bake

Ingredients For raspberry almonettes

1 c

butter, softened
2 c

sugar
2

eggs
1 c

canola oil
2 Tbsp

almond extract
4 1/2 c

all-purpose flour
1 tsp

salt
1 tsp

baking powder
3/4 c

sliced almonds, finely chopped
FOR THE FILLING
1 pkg

(8 ounces) cream cheese, softened
1/2 c

powdered sugar
1 Tbsp

almond extract
1/4 c

red raspberry preserves

How To Make raspberry almonettes

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. Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
3
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.
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