I had a first go at this cookie a number of years ago for Mother and the Old Buck’s 50th wedding anniversary, along with the huge Mexican chocolate cake I made for the same occasion. Then, last week a package of freeze-dried, unsweetened, unsulfured raspberries in Trader Joe’s caught my eye and I decided to make my Raspberry Joneses with even more raspberry.
These are the most difficult of my artisan Joneses, requiring four separate processes including a batch of fresh raspberry sauce/filling for the frosting, but today is the birthday of one of my little girlie friends who cannot pass the raspberry bushes in the yard during the season without snagging a handful. That’s a sure sign of raspberry love.
Since I made Sprinkles Jones* earlier this year for her older sister** and we will jointly be making another Snowman cake*** for the bigger celebration in December, it was decided to continue the birthday cookie tradition I’ve initiated for other than cake-and- party day. It still includes placement of candles, wishes and whooosh.
*https://mschefinseattle.com/2017/06/20/new-sprinkles-jones-with-cotton-candy-hints/
**https://mschefinseattle.com/2018/06/19/birthday-time-for-some-sprinkles-jones/
Ms Chef in Seattle 
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