Recipes

[DiAnne]

I do not post many desserts because I really do not bake but this is delicious if you are fond of almond paste (I am).

1 cup unsalted butter, room temp
1/3 cup packed almond paste
1/2 cup powdered sugar
2 cups flour

1/2 cup raspberry jam
2 T Chambord

1/4 cup semisweet chocolate
1/2 T unsalted butter
1 T Chambord

Preheat oven 350. Prepare an 8 inch square pan with cooking spray.

Beat butter and almond paste until creamy. Beat in sugar until smooth. Add flour and beat until combined. Pat the dough into an even layer in the bottom of pan. Bake 15 minutes or until golden brown.

Combine raspberry jam and Chambord in the top of a double boiler over simmering water, stirring occasionally, until jam melts. Remove from heat.

Remove cookie crust from oven and immediately pour the raspberry glaze in an even layer over the top. Cool to room temp.

Combine the chocolate, butter and Chambord in the top of double boiler over simmering water and stir until smooth. Dip the tip of the tines of a fork in the melted chocolate and holding the fork a couple inches above the dessert, drizzle chocolate in a zigzag motion. Once the chocolate has set cut the dessert into 2 inch squares. Store in fridge.

I guess this more of a bar-type then a cookie but it is good. Chambord is raspberry liqueur.