- Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter and egg; mix until well combined.
- Using hands, knead until the consistency of thick, moist dough. Form into generous 1-inch balls.
- Place 2 inches apart on a greased large baking sheet. Bake 10 minutes. Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie. Fill with Rhubarb Strawberry Fruit Spread. Continue baking 4-6 minutes or until lightly browned.
Makes 8-10 servings.
Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag or storage container between sheets of wax paper. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.