Recipe courtesy of Nick Malgieri
Level:
Easy

Ingredients

Batter:
Glaze:

Directions

Preheat the oven to 350 degrees.

Cream the softened butter and add the sugar in a stream. Continue beating until the butter/sugar whitens. Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition. Mix the almonds and flour together and stir them into the batter by hand.

Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tube. Bake the cookies for 12 to 15 minutes.

For the glaze: Bring the preserves and the Kirsch to a boil in a small pan over medium heat, stirring occasionally, until slightly thickened. Apply glaze while it is still very hot.

Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.

IDEAS YOU'LL LOVE

Cookie Butter Three Ways

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Chocolate and Espresso Layer Cake with Peanut Butter Icing

Recipe courtesy of Damaris Phillips

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Peanut Butter Dog Bone Treats

Recipe courtesy of Giada De Laurentiis

Peanut Butter and Jelly Cookies

Recipe courtesy of Damaris Phillips

Butter and Jam Thumbprints

Recipe courtesy of Food Network Kitchen

No-Bake Peanut Butter Bars

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking