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Add a photoServings: 12
Ingredients
- 1 c. butter softened
- 2/3 c. sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 c. grnd pecans
- 2 c. flour
- Powdered sugar
- 2 Tbsp. seedless raspberry preserves
Directions
- Cream butter, sugar and vanilla and almond extracts by beating in mixing bowl at medium speed till light and fluffy, 1 to 2 min. At low speed, beat in pecans. Gradually add in flour till mix comes together, about 1 minute. Divide dough in half, wrap in plastic wrap and chill till hard, 1 to 2 hrs.
- 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 till lightly browned, 9 to 12 min.
- Sprinkle cut-out cookies with powdered sugar. Spread raspberry preserves on rest of cookies and top with powdered cookies.
- This recipe yields about 30 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 299 | |
| Calories from Fat 166 | 56% |
| Total Fat 19.01g | 24% |
| Saturated Fat 10.05g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 110mg | 5% |
| Potassium 50mg | 1% |
| Total Carbs 30.05g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.04g | 9% |
| Protein 2.77g | 4% |
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