Try this Pecan Shortbread Raspberry Cookies recipe, or contribute your own.
Suggest a better descriptionCream 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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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 30 | ||
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Calories: 173 | ||
Calories from Fat: 80 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 44.3mg | 2 % | |
Potassium 28.8mg | 1 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 22.1g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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