1 cButter or margarine, -softened 1 cSugar 1 cn SOLO Almond Filling 2Egg yolks 1 ts Almond extract 2 1/2 cAll-purpose flour 1/2 ts Baking powder 1/2 ts 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 350F. 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.