The best delicious Pecan Shortbread Raspberry Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pecan Shortbread Raspberry Cookies recipe today!
Hello my friends, this Pecan Shortbread Raspberry Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Pecan Shortbread Raspberry Cookies is amazingly delicious, and addictive, everyone will be asking for more Pecan Shortbread Raspberry Cookies.
What Makes This Pecan Shortbread Raspberry Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pecan Shortbread Raspberry Cookies.
Ready to make this Pecan Shortbread Raspberry Cookies Recipe? Let’s do it!
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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
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.
Yields
30 servings
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