Pecan Shortbread*

By RJamoralin

Episode: Baby Shower
Level: Easy
1999, The Barefoot Contessa Cookbook

Ingredients

• 3/4 pound unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups small diced pecans

Details

Servings 20
Preparation time 45mins
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

Step 1

Cook's Note: This recipe can easily be doubled, as what was shown in the episode.

Preheat the oven to 350 degrees 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-inch thick and cut into 2 1/2-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 to room temperature and serve.