Telling food stories, one kitchen at a time
This recipe for Almond Raspberry Thumbprint Cookies starts with a shortbread base that is soft as pillows in the middle and a little crumbly around the edges. It’s finished with a sweet jammy center that’s a little gooey and not too sticky. And they are good.
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I’m not giving into the apple and pumpkin season recipes quite yet, because… this is happening:
That will mark the beginning of my fall. I hope I get to wear a warm, puffy jacket and boots and a hat. (Well, minus the hat. Curly hair + hat = disaster). Expect the apple recipes to come shortly after. Then the pumpkin ones. For now, I’m saying farewell to the last bit of raspberries. They come back into season right about now and stay in season until about tomorrow. Enough time for a quick goodbye-summer, hello-fall treat.
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