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Raspberry and Almond Shortbread Thumbprints
I live in a hot & humid country. Nearly all cookie recipes I have come across requires me to add more flour. If I didn't, I'd only get a thick batter and a dough would never form, even after refrigeration. Same goes for this recipe, it needed an additional 1 cup of flour & refrigeration to get it to a workable consistency. Other than that, I would have used vanilla extract instead. To get the almond flavour, I rolled the dough in toasted almond nibs before making the indentations. I would make this again :)
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Reviewed On:
Nov. 15, 2012
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