RASPBERRY ALMONETTES

Raspberry Almonettes image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 14

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.