Categories: cookies

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 cup canola oil
• 2 Tbsp. almond extract
• 4 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• 3/4 cup sliced almonds, finely chopped
• filling:
• 1pkg. (8oz.) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 Tbsp. almond extract
• 1/4 cup red raspberry preserves

Directions

1. Preheat oven to 350 degrees. 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 baling powder; gradually beat into creamed mixture.
2. Shape dough into 1-inch balls; press one side into almonds. Place 2 inches apart on ungreased baking sheets, almond side up. Flatten to 3/4 inch thickness with bottom of a glass.
3. Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
4. For filling, in a small bowl, beat cream cheese, confectioners’ sugar and extract until smooth. Place rounded teaspoons of filling on bottoms of half of the cookies. Make an indentation in center of each; fill with 1/4 tsp.. preserves. Cover with remaining cookies. Store in an airtight container in refrigerator.

5. about 3 1/2 dozen

Email to a friend | Print this recipe | Back