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