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.
Reviews of Gail's Raspberry Almond Cookies:
1-2 of 2 reviews
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.
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.
