that she would have plenty to serve at her
annual holiday open house. What she didn't
know was that my brother and I would always
get to them first.""/>

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Gail's Raspberry Almond Cookies


Gail says: "My mother made these cookies when I was growing up. She always tripled the recipe so
that she would have plenty to serve at her
annual holiday open house. What she didn't
know was that my brother and I would always
get to them first."

1/2 cup butter, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
3/4 cup chopped almonds
seedless raspberry jam

Beat butter until creamy. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (usually
overnight). Pre-heat oven to 300 F. Slice logs into cookie-sized pieces. Dip pieces into egg
and chopped almond. Place on greased baking
sheet. With your thumb, make an indent in the middle of each cookie and fill with jam. Bake about 20 minutes or until set.

Note: Posted by Gail to the now-defunct Holiday Cookie Club forum at Epicurious.com.

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Reviews of Gail's Raspberry Almond Cookies:

1-4 of 4 reviews  

  A cookie baker in Canada  Nov 28, 2012
Would make this again.
AWESOME recipe! 5 stars

  Nicole in California  Dec 22, 2008
Would make this again.
My mother made these every year and so have I the last twenty years. They are by far my favorite cookie and everyone who has ever had them loved them.

The only thing missing from your recipe is that once you slice the dough you should roll it into a ball then coat with egg white and almonds and place on cookie sheet and then use your thumb to make the indent for the jam. It gives you a nice amount of room for good amount of jam and the cookies are a bit thicker and prettier this way.
5 stars

  Carolyn in NC  Dec 21, 2007
Would make this again.
Please disregard my previous comments. It finally became apparent that I misread the recipe and put in too much butter. The cookie is very good and I would make it again. 5 stars

  Carolyn in NC  Dec 20, 2007
Would not make this again.
Something is wrong with the recipe. I think it doesn't have enough flour. The cookie spread out and is crumbly. Tastes good but hard to even pick up. 1 star

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