"These cookies are fantastic! The Chambord punches up the raspberry flavor while reducing filling sweetness that might be a llittle too much otherwise. Just a few suggestions:

1 Instead of buttering the cookie sheets, use Silpat or other silicone sheets for quick release and less mess.

2 Chill the cookies on baking sheets for about 20 minutes after you've made the indentations; they'll hold their shape better.

3 Using a plastic squeeze bottle to place the filling inside the indentations makes this job a lot faster and neater.

4 Reduce baking time to 16 minutes (they get a little too dark and dry if baked for the full 20 minutes), but leave cookies on sheets for about 3 minutes after removing them from the oven. Then place them on racks to cool.

"These cookies are fantastic! The Chambord punches up the raspberry flavor while reducing filling sweetness that might be a llittle too much otherwise. Just a few suggestions:

1) Instead of buttering the cookie sheets, use Silpat or other silicone sheets for quick release and less mess.

2) Chill the cookies on baking sheets for about 20 minutes after you've made the indentations; they'll hold their shape better.

3) Using a plastic squeeze bottle to place the filling inside the indentations makes this job a lot faster and neater.

4) Reduce baking time to 16 minutes (they get a little too dark and dry if baked for the full 20 minutes), but leave cookies on sheets for about 3 minutes after removing them from the oven. Then place them on racks to cool.