Jean B. wrote:
> 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?

> Heh! I totally missed that little point. Maybe you drink it!
> :-)

Okay! (laugh)

>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.

Well, I adore Linzer tort, so it sounds perfect to me, with or
without the liqueur. Raspberries, almonds, it's all good to me.

nancy