Best Raspberry Almonettes Recipes

RASPBERRY ALMONETTES

Raspberry Almonettes image

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

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield about 3-1/2 dozen.

Number Of Ingredients 14

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

Steps:

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., 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., Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely., 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 : Calories 216 calories, Fat 13g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY ALMONETTES

Raspberry Almonettes image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 14

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

Steps:

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.
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.
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.