What’s better than family and holidays and cookies?
Yum.
You’ll definitely want to make these Raspberry Almond Cookies with White Chocolate Drizzle. Last year I made them for my publisher and carried them on the train. On that commute, strangers gazed at my cookies longingly. I made a blog-friend, shared the recipe with everyone, and became the most celebrated author in the city — ha ha!
Now you can, too.
And it’s quick and easy!
Whip up the dough in your mixer, thumbprint the cookies and fill with raspberry jam.
Bake for 10-12 minutes, cool and drizzle with white chocolate. The secret is to fill a ziplock bag with melted chocolate and snip off the end. It’ll give you more control as you decorate.
The recipe is here, from last year!
Enjoy — these cookies are perfect for Christmas and as giveaways that everyone loves. It will take you less than an hour to whip up a batch.
You are so welcome!
Love Catherine x
PS.
In Sydney it’s Jacaranda Snow-ing — purple snow everywhere! I finished my book launches for JACARANDA SNOW this week. Thank you for supporting this beautiful project. (Books available here and in good bookshops in Australia).
And for anyone who’s ever asked me about writing a picture book, I pulled together all the information you’ll need in this quick, comprehensive How To e-book, available now! You can find it here. It’s a clear, quick, no-nonsense guide.
