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Almond Raspberry Cookies



  • 1 (20 ounce) package 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


  1. Heat oven to 350 degrees F.
  2. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well.
  3. 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.
  4. Bake for 15-18 minutes or until cookies are light golden brown.
  5. 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

Recipe credit: Pampered Chef


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