Pecan Shortbread CookiesFrom THE BUTTONWOOD INN ON MOUNT SURPRISE
Prep Time:e.g. 20 minutes
Cooking Time:e.g. 1 hour
- 1 cup sugar
Yield: 4 dozen
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
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.