Pecan Shortbread

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
30 min
Cook:
20 min

Yield:
20 to 24 cookies
Level:
Easy

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
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond