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Pecan Shortbread Raspberry Cookies from the Recipes EU Collection

 


Pecan Shortbread Raspberry Cookies Recipe

...brought to you by Recipes EU





Pecan Shortbread Raspberry Cookies
1 cup Butter, softened
2/3 cup Sugar
1 tsp Vanilla extract
1/2 tsp Almond extract
1 cup Ground pecans
2 cup Flour
Powdered sugar
2 tbsp 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 v2.0n.


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Per Serving (excluding unknown items): 120 Calories; 8g Fat (59.1%
calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber;
17mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00
 


This Pecan Shortbread Raspberry Cookies Recipe brought to you from the Recipes.eu.com recipe collection

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Pecan Shortbread Raspberry Cookies - a delicious recipe from Recipes.eu.com