	Buy Now! Classic Batter Bowl $16.00

	Buy Now! Food Chopper $32.00

	Buy Now! Parchment Paper $8.00

	Buy Now! Rectangle Stone $29.00

	Buy Now! Small Scoop $15.50

	Buy Now! Stackable Cooling Rack $15.50

Ingredients:


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

Directions:

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.
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.
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