1 cup butter or margarine, softened
1/3 cup sugar
1 tsp. almond extract
1 can almond filling (12 oz) ((Use any flavor you like, match extract you’re using))
2 cups all-purpose flour


Beat the butter and sugar in a large bowl until it is light and fluffy. Beat in extract and filling until well blended. Stir in the flour with a wooden spoon until dough is stiff. Cover and refrigerate at least 4 hours, or until dough is no longer sticky.

Preheat oven to 300 degrees
Using a teaspoon, scoop out balls of dough and put on a cookie sheet.
Bake for 10 minutes (you may need to cook them longer; test a cookie to make sure they’re cooked inside.)
Cool on sheets, then transfer slightly warm cookies to wire racks.
Enjoy! (or store in an airtight container.)

Makes about 64 cookies.

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