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Ingredients:
Ingredients:
1 package (20 ounces) refrigerated sugar cookie dough
1 cup blanched silvered almonds, chopped
1 teaspoon almond extract
1/2 cup red raspberry preserves
2/3 cup powdered sugar
Directions:
Directions:
Preheat the oven to 350 degrees F (176 degrees C). Place the cookie dough in a classic batter bowl. Chop the almonds very finely with the food chopper. Add the almonds and almond extract to the dough; mix well.
Using a small scoop, drop dough 2 inches apart on flat baking stone. Press lightly floured finger in center of dough to make indentations. Fill the indentations with about 1/2 teaspoon of raspberry preserves.
Bake 15 - 18 minutes or until cookies are light golden brown. Place parchment paper under a stackable cooling rack. Transfer the cookies from the baking stone to the cooling rack. Cool; sprinkle with powdered sugar.
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