raspberry almonettes
From my Mamaw's recipe collection.
prep time
55 Min
cook time
10 Min
method
Bake
yield
24 serving(s)
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
- FOR THE FILLING
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon almond extract
- 1/4 cup red raspberry preserves
How To Make raspberry almonettes
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Step 1Preheat 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.
-
Step 2Shape 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.
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Step 3For 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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