"Jean B." > wrote in message
...
> 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?
>


That would actually be a fun thread. Find the ingredient not mentioned in
the directions, and make one up for it. Could be educational.