Jean B. wrote:
> WindyCityPrince wrote:
>> Raspberry-Almond Shortbread Cookies
>> http://bakedchicago.typepad.com
>>
>> 24 raspberries
>> 1/2 cup black currant liqueur
>> 1/2 cup raw almonds with skins, divided
>> 1/2 cup all-purpose flour
>> 1/2 cup whole wheat flour
>> 1/2 teaspoon salt
>> 1/2 cup butter, room temperature
>> 1/2 cup powdered sugar, sifted
>> 1 large egg, lightly beaten
>>
>> Grind 3 tablespoons almond in processor until finely ground. Finely
>> chop remaining almonds. Whisk all-purpose flour, whole wheat flour
>> and salt in medium bowl. Using electric mixer, beat butter and sugar
>> in large bowl until creamy, about 2 minutes. Add ground almonds,
>> beat until well blended, about 1 minute. Beat in flour mixture on
>> low speed just to blend.
>>
>> Scrape dough onto sheet of parchment paper. Using paper, form dough
>> into log. Brush dough all over with egg. Scatter chopped almonds on
>> sheet of plastic wrap. Roll log in almonds to coat. Wrap in plastic
>> wrap and chill at least 2 hours.
>>
>> Preheat oven to 350F degrees. Let dough stand at room temperature 10
>> minutes. Unwrap dough and cut into 3/8 inch thick slices. Place
>> cookies on large ungreased baking sheet, spacing 1 inch apart. Place
>> 1 raspberry in center of each cookie.
>>
>> Bake 10 minutes. Press raspberries into cookies. Rotate baking
>> sheet in oven and bake until cookies are lightly golden and slightly
>> puffed, about 18 minutes longer. Cool cookies on sheet on rack 5
>> minutes. Transfer cookies to rack to cool completely.
>
> These sound very flavorful.

I thought so, too.

> I momentarily wondered why the recipe
> calls for currant liqueur and not raspberry liqueur, but then I
> remembered that currants and raspberries are divine together. (I
> have only tried red currants with them though.)

I wondered what you did with the liquer, and I still don't
see what. Doesn't mean it's not right there in black and
white, I'm just not seeing it. Soak the raspberries, I guess?

nancy