If you’ve been craving a cookie that’s soft, buttery, and truly timeless, these Raspberry Thumbprint Cookies (Easy, Buttery & Classic!) are just the thing. A tender shortbread-style base flavored with ...

In a large bowl, beat butter, brown sugar and 1/3 cup (75 mL) icing sugar until fluffy. Beat in vanilla. Stir in flour, then chopped almonds. Cover bowl tightly and refrigerate for 30 minutes.

Note: To blanch almonds, place whole almonds in boiling water for exactly 1 minute. Drain and dry on paper towels. 1. Mix the butter and sugar together in a bowl until smooth and creamy. Combine the ...