| 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
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