Award Winning Pecan Shortbread Raspberry Cookie Recipe

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Award Winning Pecan Shortbread Raspberry Cookies

1 cup softened unsalted butter
2/3 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup ground pecans
2 cups all-purpose flour
2 Tbs raspberry preserves (seedless)
Powdered sugar for tops of cookies

This recipe captured first place in a nationwide cookie competition back in 1999.

In medium bowl, blend softened butter with sugar until creamy. Then add the extracts and blend. Pour the ground pecans in and mix well, adding flour gradually until mixture comes together. Pat disc of dough into a round circle and cover with plastic wrap. Put in refrigerator for about an hour and a half until easy to roll out.

Preheat oven to 375F. Roll to 1/4 inch and cut with cookie cutter of your choice (best if round or heart shaped). From one half of the cookies, use a smaller cutter and cut out the center. These will be the tops of the cookies.

Bake for 12 minutes. After removing from the oven, put powdered sugar on tops of those with cutouts.

Put preserves on the bottoms of the cookies and top with the powdered sugar cookies. Resemble Linzer cookies.

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