Raspberry Almonettes

Name: Raspberry Almonettes
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; 1 package (8 ounces) cream cheese, softened; 1/2 cup confectioners' sugar; 1 tablespoon almond extract; 1/4 cup red raspberry preserves

13 ingredients

5 steps

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
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
3

, almond side up. Flatten to 1/4-in. thickness with bottom of a glass.
4

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

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.