Raspberry Almond Foldovers Recipes

Steps:

• Preheat oven to 350°. In a bowl, beat cookie dough, flour and almonds until blended. Divide dough in half. Roll each half into a 13-1/2x2-in. rectangle on an ungreased baking sheet., Using a wooden spoon handle, make a 1/4-in.-deep indentation lengthwise down the center of each rectangle. Bake 5 minutes. , Spoon raspberry filling into indentation. Bake 8-10 minutes longer or until cookie is golden brown. Cool on pans 2 minutes., Remove from pans to a cutting board; cut each rectangle crosswise into 16 slices. Transfer to wire racks to cool.

Steps:

• In medium bowl, beat flour, butter, cream cheese and almond extract with electric mixer on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). Divide dough in half (refrigerate half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2-inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
• Place 1/4 teaspoon of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
• Bake 11 to 15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Steps:

• In medium bowl, beat flour, butter, cream cheese and almond extract with electric blender on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 375. Divide dough in half (refrigerate other half of dough until needed). On lightly floured surface, roll half of dough 1/4 inch thick. Cut into 2 1/2 inch rounds. On ungreased cookie sheet, place rounds 1/2 inch apart. Reroll any remaining dough.
• Place 1/4 t. of the jam off center on each cookie to within 1/4 inch of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
• Bake 11-15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.