The perfect cookie is a mix of more than one flavor trapped in a soft portion just big enough to satisfy. These come pretty darn close.
The recipe is from Allrecipes.com and can be found here. There are a number of comments that mention not skimping on the Almond Extract and being sure to use Raspberry jam, and they are right on. It’s the almond flavor that really gives these their distinction, and coupled with the taste of raspberries… yum.
One comment mentioned that they relied too much on the glaze. I don’t see how unless you skimped on the sugar. I found the shortbread bordering on too sweet. The glaze is almost there for decoration and to give the cookies just a little more almond kick.
About the only thing I would do differently is to use smaller balls for the dough. 1 1/2 inches makes for some pretty huge cookies. Not that I’m complaining or anything (I like big cookies) but they are pretty rich (it is shortbread) so a cookies this size is pretty much a meal. One inch balls would probably be fine and would increase the yield a bit. Sorry, but unless each cookie counts as two servings (heaven help us) there’s no way you are going to get 36 globs of goodness out of this recipe. I managed 15.
Here they are…