Pecan Shortbread from The Smelly Llama

Thanks Mom for making these with the girls!

Pecan Shortbread
3/4 pound unsalted butter, room temperature 1 cup sugar
1 teaspoon pure vanilla extract 1 teaspoon pure almond extract
3½ cups all-purpose flour ¼ teaspoon salt
1½ cups small diced pecans

Recipe courtesy of The Barefoot Contessa


· Preheat the oven to 350° F
· In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined
· Add the vanilla and almond extracts
· In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture
· Add the pecans and mix on low speed until the dough starts to come together
· Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes
· Roll the dough 1/2 ½ -inch thick and cut into 2-½ -inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet
· Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool until they reach room temperature and serve
· Yields 26 cookies at 3/8”