Almond raspberry cookies

1. Preheat oven to 350. Chop almonds very finely with food chopper. Place cookie dough in bowl and add almonds and almond extract. Mix with wooden spoon to combine. Drop by teaspoonful 2 inches apart on cookie sheet. Press lightly floured finger in center of dough to make indentation. Fill with approximately 1/2 tsp. of raspberry preserves. Bake 15 to 18 minutes or until cookie is golden brown. Place on cooling rack and dust with powdered sugar.