| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | La, Times | 30 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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