1 (20 oz.) pkg. refrigerated sugar cookie dough
1 c. blanched slivered almonds
1/2 c. red raspberry preserves
1 tsp. almond extract
2/3 c. powdered sugar

Preheat oven to 350°F. Chop almonds very finely. Place cookie dough in 2-quart batter bowl. Add almonds and almond extract. Mix with bamboo spoon to combine. Using small stainless steel scoop, place dough 2-inches apart on baking sheet. Press lightly floured finger in center of dough to make indentation. Fill with approximately 1/2 teaspoon raspberry preserves.

Bake 15 to 18 minutes or until cookie is golden brown. Place cookies on a nonstick cooling rack. Place powdered sugar in a flour/sugar shaker and shake over cookies until completely covered.

Yield: approximately 4 dozen cookies.