Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine
                        softened
   1      cup           sugar
   1      can           solo almond filling
   2                    egg yolks
   1      teaspoon      almond extract
   2 1/2  cups          all-purpose flour
     1/2  teaspoon      baking powder
     1/2  teaspoon      salt
   1      can           solo raspberry filling

Preparation:

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 cooki