Nancy Young wrote:
> 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

Heh! I totally missed that little point. Maybe you drink it!
:-) Or what would happen if you brushed the cookies with it before
they were returned to the oven?

Not as flavorful as I thought, I guess.

--
Jean B.