Lovely and delicate almond cookies! I drizzled mine with just a little melted white chocolate instead of topping with the almonds. The raspberry flavor is very subtle here and I would probably try to find a way to increase that flavor next time. Thanks for sharing your recipe!
Made for KK's Cookie Exchange Event. I made two batches of this cookie, one using raspberry Jam and the other using Strawberry Jam. Either way the fragrance of these cookies was soo yummy, and once out of the oven they looked like cookies purchased from the bakery they were so pretty, and the flavor totally delicious. Thank You for a nice cookie to put on Santa's Cookie Plate tonight.
wonderful buttery cookies, I used apricot preserves in place of the raspberry jam, used salted butter I didn't have unsalted at the time I made these, I also increased the sugar to 1 cup, these were made for KK's Christmas Cookie forum event, thanks Sharon
Before making these I knew they'd be wonderful; butter, almonds, and raspberry, how could you go wrong? They were quick to make and the dough was delicious to nibble too. I used my small ice cream scoop and got 4 dz even. I used toasted and chopped whole almond rather them sliver, I would chop a little smaller next time, but it worked fine otherwise. I added a capful of raspberry syrup (like they use in lattes) to try and boost that flavor. The cookies are slightly crisp on the outside and have a nice soft center that is complimented by the crunch of the almonds. Thank you Sharon for this heavenly cookie! Reviewed by a Chic Chef for ZWT4 Canada
These cookies were GREAT! The raspberry taste was very faint so I would probaly call this only almond cookies. My auntie loved themand kept on coming to get some(I don't mean sneaking into the kitchen but she kept coming from her house!)lol These cookies I only baked for about 7-9 minutes for me. Thanks for this wonderful recipe as everyone enjoyed them!