Title: Pecan Shortbread Raspberry Cookies
Categories: La, Times
Yield: 30 servings

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

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.