Pecan Shortbread Raspberry Cookies
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.
This recipe yields about 30 cookies.