• 1 cup sweet butter, softened
• 1 cup sugar
• 1 can almond filling
• 2 egg yolks
• 1 tsp. almond extract
• 2-1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 can raspberry or strawberry filling

Best 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 to make soft dough. Cover and refrigerate overnight.

Preheat oven to 350º

Shape dough into 1-inch balls. Place 1-1/2 inches apart on ungreased cookie sheets. Press thumb into center of each ball to make deep depression. Spoon 1/2 tsp. raspberry filling into each depression.

Bake 13 minutes. Cool on cookie sheets 1 minute

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