Dessert for V-Day - Raspberry Almond Cookies

I have been meaning to post this for awhile now, and just figured that since jessedotsmom just posted those great little sliders recipe I would add a dessert to go with them. Also since V-Day is coming up, this would be a great little desert for your significant other to share with. Or if you like me and single, can eat them all yourself while weeping in a corner while watching TV and drinking heavily.

These are my brother’s favorite cookie, so now that I can make them I finally have a one up on him, since he went to Penn State for undergrad and now has a doctorate in chemistry from George Washington University, he is the smart one in the family…I am the baker. He always bugs me for them now that I have made them for him.

Here is what you need:

1 cup butter

2/3 cup sugar

½ tsp almond extract

2 c flour

½ cup confectioners’ sugar

½ cup seedless raspberry jam

1 tsp milk

Slivered Almonds

How to make them

Cream butter and sugar until well incorporated, add almond extract, add flour.

That is all you need for the dough. The first time I made it the dough is very dry, and is what it is supposed to be. I find that sometimes, pending the weather, it is too dry, so I melt a tsp or 2 of butter and drizzle it over the dough and knead it a bit to bind it more.

Then make small balls of the dough, and put a thumb print in the middle to make a little bowl out of the dough. In the indentation, add a small bit of jam. Make sure you do not put too much in since it will bubble over and be a mess and not pretty. I did that the first time I made them and was forced to eat them all myself since they were not nice to present to guests, it was a real struggle.

Bake at 350 for 14-18 min, until lightly browned. The cookies do not get very brown, just check the bottom for light brown.

Once you pull them out of the oven, add 2 to 3 sliced of almonds into the jam so it sticks to the cookie.

Then in a bowl, mix milk and confectioners’ sugar. I find that I don’t really have amounts for this, just make sure the mixture is a bit think, thinker the better I find. You can also add ¼ to ½ tsp of almond extract to the icing, but I found it to be too much almond and overpowered the cookie, so I skip it, but try it for a few and see if you like it. Once you have the icing, drizzle it over the cookies. Wait until they are all dry to move or eat.

Trust me, you will need to make 2 batches to begin with, since they are very good and they will not last long, unsupervised. Each batch makes around 3-4 dozen or so, pending on how big you make them.

You can really add whatever jam you want, I enjoy the raspberry but can do any, try and go seedless.


Here is a picture of what they look like; this is not a picture of mine, since non survived a week after they were baked. I found this online, the only differnece is that I add he slivered almonds on top, that these don't have.


You created a Fanpost! Any content from a premium site that requires a subscription will be deleted once we catch wind of it. If you simply want to share a link, quote, or video, please consider using Fanshots instead. Thanks.

Log In Sign Up

Log In Sign Up

Forgot password?

We'll email you a reset link.

If you signed up using a 3rd party account like Facebook or Twitter, please login with it instead.

Forgot password?

Try another email?

Almost done,

Join Black Shoe Diaries

You must be a member of Black Shoe Diaries to participate.

We have our own Community Guidelines at Black Shoe Diaries. You should read them.

Join Black Shoe Diaries

You must be a member of Black Shoe Diaries to participate.

We have our own Community Guidelines at Black Shoe Diaries. You should read them.




Choose an available username to complete sign up.

In order to provide our users with a better overall experience, we ask for more information from Facebook when using it to login so that we can learn more about our audience and provide you with the best possible experience. We do not store specific user data and the sharing of it is not required to login with Facebook.