Almond-raspberry Thumbprint Cookies


230 gr butter
200 gr sugar
1 package solo almond filling
2 egg yolks
3 gr almond extract
325 gr all purpose flour
2 gr baking powder
1 gr salt
1 package solo raspberry filling


Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add almond filling, egg yolks and almond extract; beat until blended. Stir in flour, baking powder and salt with wooden spoon to make soft dough. Cover; refrigerate at least 3 hours or overnight. Preheat oven to 350'F. Shape dough into 3 cm balls. Place on ungreased baking sheets, about 4 cm apart. Press thumb into center of each ball to make indentation. Spoon half teaspoon raspberry filling into each indentation. Bake 11-13 minutes or until edges of cookies are golden brown. Cool on baking sheets 1 minute. Remove from baking sheets; cool completely on wire racks. Makes about 5 dozen cookies