Ingredients
1 cup butter, softened2 cups sugar2 large eggs, room temperature1 cup canola oil2 tablespoons almond extract4-1/2 cups all-purpose flour1 teaspoon salt1 teaspoon baking powder3/4 cup sliced almonds, finely choppedFILLING :1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar1 tablespoon almond extract1/4 cup red raspberry preserves
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. In another bowl, whisk flour, salt and baking powder; gradually beat into creamed mixture.
Shape dough into 1-in. balls; press one side into chopped almonds. Place 2 in. apart on ungreased baking sheets, almond side up. Flatten to 1/4-in. thickness with bottom of a glass.
Bake 8-10 minutes or until edges are light brown. Cool on pans 5 minutes; remove to wire racks to cool completely.
For filling, in a small bowl, beat cream cheese, confectioners’ sugar and extract until smooth. Place rounded teaspoonfuls of filling on bottoms of half of the cookies. Make an indentation in center of each; fill with 1/4 teaspoon preserves. Cover with remaining cookies. Store in an airtight container in the refrigerator.
