Categories: Cookies 
      Yield: 60 servings 
  
      1 c  Butter or margarine, 
           -softened 
      1 c  Sugar 
      1 cn SOLO Almond Filling 
      2    Egg yolks 
      1 ts Almond extract 
  2 1/2 c  All-purpose flour 
    1/2 ts Baking powder 
    1/2 ts Salt 
      1 cn SOLO Raspberry Filling 
  
  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 cookies