Pecan Shortbread Raspberry Cookies
By: Anonymous
Published: Monday, November 30, 2009 - 6:02pm

Ingredients




1 cup butter softened
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup ground pecans
2 cups flour
Powdered sugar
2 tablespoons seedless raspberry preserves

Preparation

1 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. 2 Roll out dough 1/8-inch thick on lightly floured surface and cut with 2-inch scalloped cookie cutter. Use 1-inch cutter to remove center of 1/2 of cookies. Put cookies 1 inch apart on ungreased baking sheets and bake at 350 degrees until lightly browned, 9 to 12 minutes. 3 Sprinkle cut-out cookies with powdered sugar. Spread raspberry preserves on rest of cookies and top with powdered cookies. 4 This recipe yields about 30 cookies.