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Raspberry Thumbprint Cookies

1 Cup Powdered Sugar
1 Cup Butter, softened
1/2 teas. Salt
2 teas. Watkins Almond Extract
2 Cups Flour
1/2 Cup Finely Chopped Almonds
1/2 Cup raspberry preserves
1/4 Cup White Chocolate Chips

Cream powdered sugar, butter, salt and almond extract until light and fluffy. Stir in flour. Shape dough into 1" balls. Roll in finely chopped almonds. Place 1" apart on lightly greased cookie sheets. Make a "thumbprint" in the middle of each cookie. Bake at 350 degrees for 12-15 minutes, or until edges are lightly browned. Make a deeper thumbprint while cookies are still hot from the oven, if needed.  Fill thumbprint with jam. Melt white chocolate chips in double boiler or microwave (1 minute at 70%). Place in plastic bag and snip off one corner. Squeeze bag to drizzle white chocolate over cookies. Let cool completely before removing from cookie sheets. Makes 2 1/2 dozen.

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