Pecan shortbread raspberry cookies

30 servings

Ingredients

Quantity Ingredient
1 cup Butter; softened
⅔ cup Sugar
1 teaspoon Vanilla extract
½ teaspoon Almond extract
1 cup Ground pecans
2 cups Flour
Powdered sugar
2 tablespoons Seedless raspberry preserves

Directions

Cream butter, sugar and vanilla and almond extracts by beating in mixing bowl at medium speed until light and fluffy, 1 to 2 minutes. At low speed, beat in pecans. Gradually add flour until mixture comes together, about 1 minute. Divide dough in half, wrap in plastic wrap and refrigerate until firm, 1 to 2 hours. Roll out dough ⅛-inch thick on lightly floured surface and cut with 2-inch scalloped cookie cutter. Use 1-inch cutter to remove center of ½ of cookies. Put cookies 1 inch apart on ungreased baking sheets and bake at 350 degrees until lightly browned, 9 to 12 minutes. Sprinkle cut-out cookies with powdered sugar. Spread raspberry preserves on rest of cookies and top with powdered cookies. Yields about 30 cookies.

Recipe Source: Los Angeles Times - 01-06-1999 This recipe from Peggy Russell of Altadena has won grand prize for best cookie recipe in the nation from Land O' Lakes

Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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