1 c Butter or margarine, -softened 1 c Sugar 1 cn SOLO Almond Filling 2 Egg yolks 1 t Almond extract 2 1/2 c All-purpose flour 1/2 t Baking powder 1/2 t Salt 1 cn 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 1" balls. Place on ungreased baking sheets, about 1 1/2" apart. Press thumb into center of each ball to make indentation. Spoon 1/2 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
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