Esta es una exhibición prevé de cómo se va ver la receta de 'Pecan Shortbread Raspberry Cookies' imprimido.

Receta Pecan Shortbread Raspberry Cookies
by Global Cookbook

Pecan Shortbread Raspberry Cookies
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Sprinkle cut-out cookies with powdered sugar. Spread raspberry preserves on rest of cookies and top with powdered cookies.
  4. This recipe yields about 30 cookies.