Almond-Raspberry Thumbprint Cookies

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   ["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 inch apart.", "Press thumb into center of each ball to make indentation.", "Spoon 1/2 teaspoon raspberry filling into each indentation.", "Bake 11 to 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"]

* Per serving · 4 servings · Values may vary.

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