| 1 | Beat butter and sugar in medium bowl with electric mixer until light and fluffy. |
| 2 | Add almond filling, egg yolks and almond extract; beat until blended. |
| 3 | Stir in flour, baking powder and salt with wooden spoon to make soft dough. |
| 4 | Cover; refrigerate at least 3 hours or overnight. |
| 5 | preheat oven to 350°F. |
| 6 | Shape dough into 1" balls. |
| 7 | Place on ungreased baking sheets, about 1 ? apart. |
| 8 | Press thumb into center of each ball to make indentation. |
| 9 | Spoon ?teaspoon raspberry filling into each indentation. |
| 10 | Bake 11-13 minutes or until edges of cookies are golden brown. |
| 11 | Cool on baking sheets 1 minute. |
| 12 | Remove from baking sheets; cool completely on wire racks. |
| 13 | makes about 5 dozen cookies |
