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.

Since you seem to be here to answer questions, what do you do with
the liqueur?

--
Jean B.