Easy Cookie Recipes-Almond Raspberry Tea Cookies

½ cup + 2 Tblsp. less-fat margarine (with 8g fat per Tblsp.)

¼ cup pure almond paste, firmly packed

½ cup granulated sugar

1¼ tsp. almond extract

¼ Tblsp. fat-free half and half

1 cup whole-wheat flour

1 cup unbleached white flour

½ tsp. baking powder

¼ tsp. salt

½ to ²ˆo3 cup chopped almonds

3-4 Tblsp. raspberry preserves

Preheat oven to 350-degrees. Line a jellyroll pan or cookie sheets with parchment paper.

In large mixing bowl, cream margarine and almond paste until blended. Beat in the sugar and almond extract. Once those ingredients are nicely blended, beat in the half and half.

In medium bowl, combine whole-wheat flour, white flour, baking powder and salt with whisk, then gradually add flour mixture to margarine mixture, beating on low speed just until blended.

Use a tablespoon of dough for each cookie, roll into a ball then roll in chopped almonds. Place each cookie ball 2 inches apart on nonstick cookie sheet and make an indent with your finger in the center of the cookie. Fill with 1/4 teaspoon of jam.

Bake at 350-degrees for about 10 minutes or until edges are just starting to brown. Remove to wire rack to cool.

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