Pecan Shortbread Cookies

These were some of the most delicious cookies I've ever tasted. It was crumbly, buttery, nutty and not overly sweet. Tracy and I both admit that we couldn't just eat one and put it away. The chocolate dipped ones were just as good although it got to be a little messy due to the summer heat. Tracy brought some home to share with her hubby and she said he couldn't stop eating them either. She said the cookies didn't last longer than a day. I saved some for Chance on the kitchen island but didn't let him know because I didn't want him to make a meal out of it. However, when Tam and I were munching the next day, Chance obviously saw us and helped himself to a few and was sharing enough to give his brother Ty some as well and before you know it, the entire plate was gone. It's nice to see that everyone (adults and kids) enjoyed this recipe. I'll definitely make this again.

Pecan Shortbread
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: 30 min Cook Time: 20 min Level:
Easy Serves:
20 to 24 cookies 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
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.