Cheryl wrote:
> "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.
>
>
Or maybe I'll just try this interesting-sounding flavor combo in
something else.

--
Jean B.