Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough, softened2/3 cup all-purpose flour1/2 cup finely chopped almonds6 tablespoons raspberry cake and pastry filling
Preparation
Preheat oven to 350°. In a large bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet.
Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes.
Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes.
Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.
