Pecan Shortbread Raspberry Cookies

Ready in 1 hour

Try this Pecan Shortbread Raspberry Cookies recipe, or contribute your own. "Butter" and "Times" are two of the tags cooks chose for Pecan Shortbread Raspberry Cookies.

Top-ranked recipe named "Pecan Shortbread Raspberry Cookies"


Are you making this? 
1 c Butter; softened
Powdered sugar
1 ts Vanilla extract
1/2 ts Almond extract
2 tb Seedless raspberry preserves
2/3 c Sugar
2 c Flour
1 c Ground pecans

Original recipe makes 30



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 -

Verified by stevemur
Calories Per Serving: 173 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Pecan Shortbread Raspberry Cookies. Be the first to review it!

I'd rate it:

sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free