Free Recipe Pecan Shortbread Raspberry Cookies
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Pecan Shortbread Raspberry Cookies Recipe
1 c Butter; softened
2/3 c Sugar
1 ts Vanilla extract
1/2 ts Almond extract
1 c Ground pecans
2 c Flour
Powdered sugar
2 tb Seedless raspberry preserves
Pecan Shortbread Raspberry Cookies Preparation
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 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. 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@prodigy.com Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 30
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