Instructions: Preheat oven to 350 . Chop almonds very finely. Place cookie dough in bowl, add almonds and extract. Combine. Place dough 2 inches apart on baking stone. Press lightly floured finger in center of dough to make indentation. Fill with about 1/2 teaspoon of raspberry preserves. Bake 15 - 18 minutes or until cookie is golden brown.

Place parchment paper under cooling rack. Remove cookies from stone and place on rack. Sprinkle with powdered sugar.

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