Almond Raspberry Cookies
Posted by Chyrel

1 package (20 ounces) refrigerated sugar cookie dough
1 cup blanched slivered almonds, chopped
1 teaspoon almond extract
1/2 cup red raspberry preserves
2/3 cup powdered sugar

Preheat oven to 350�F. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well.

Using Small Scoop, drop dough 2 inches apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon raspberry preserves.

Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.

Yield: About 4 dozen cookies

Posted by Linda