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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (19g) Recipe makes 48 servings |
||
| Calories 85 | ||
| Calories from Fat 35 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 51mg | 2% | |
| Potassium 40mg | 1% | |
| Total Carbohydrate 11.5g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 6.0g | ||
| Protein 1.2g | 2% | |
Ingredients
- 1 (20 ounce) package refrigerated sugar cookie dough
- 1 cup blanched slivered almond, chopped
- 1 teaspoon almond extract
- 1/2 cup red raspberry preserves
- 2/3 cup powdered sugar
Directions
1
Preheat over to 350°F Place cookie dough in bowl. Chop almonds very finely. Add almonds and almond extract to dough and mix well.2
Using a small scoop, drop dough 2 inches apart on a flat baking stone or cookie sheet. Press finger lightly in center of dough to make indentations. Fill indentations with about 1/2 teaspoon of raspberry preserves.3
Bake 15-18 minutes or until cookies are light golden brown. Remove cookies to cooling rack. Cool and sprinkle with powedered sugar.
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