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Preheat oven to 350 degrees. Chop almonds very finely. Place cookie dough in bowl. Add almonds and almond extract. Mix to combine. Using small scoop, place dough 2 inches apart. Press lightly floured finger in center of dough to make indentation. Fill with approximately 1/2 teaspoon of raspberry preserves. Bake 15-18 minutes or until cookie is golden brown. Sprinkle with powdered sugar.
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