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Almond Raspberry Cookies

1   package (20 ounces) refrigerated sugar cookie dough
1   cup blanched slivered almonds, chopped
1   teaspoon almond extract
1/2   cup red raspberry preserves
2/3   cup powdered sugar
  1. Preheat oven to 350°F. Place cookie dough in Classic Batter Bowl. Chop almonds very finely with Food Chopper. Add almonds and almond extract to dough; mix well.
  2. Using Small Scoop, drop dough 2 inches apart on flat Baking Stone. Press lightly floured finger in center of dough to make indentations. Fill indentations with about 1/2 teaspoon raspberry preserves.
  3. Bake 15-18 minutes or until cookies are light golden brown. Place Parchment Paper under Stackable Cooling Rack. Remove cookies from baking stone to cooling rack. Cool; sprinkle with powdered sugar.

Yield: About 4 dozen cookies