Pecan Shortbread cookies by
Ingredients
3/4 pound unsalted butter
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
3 1/2 cups all purpose flour
1/4 tsp salt
1 1/2 cups diced pecans
Instructions
Preheat oven to 350*.
With electric mixer fitted with paddle attachment, mix together the butter and sugar until combined. Add the vanilla and almond extracts. In medium bowl, sift together flour and salt. Then add the flour mixture slowly to butter/sugar mixture. When combined, add the pecans on low speed until dough starts to come together. Dump onto floured surface and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough 1/2 inch thick and cut into 2 1/2 inch squares or use a biscuit cutter.. Place the cookies on an ungreased baking sheet. Bake for 20-25 minutes, until edges begin to brown. Allow to cool. Serve at room temperature.
With electric mixer fitted with paddle attachment, mix together the butter and sugar until combined. Add the vanilla and almond extracts. In medium bowl, sift together flour and salt. Then add the flour mixture slowly to butter/sugar mixture. When combined, add the pecans on low speed until dough starts to come together. Dump onto floured surface and shape into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough 1/2 inch thick and cut into 2 1/2 inch squares or use a biscuit cutter.. Place the cookies on an ungreased baking sheet. Bake for 20-25 minutes, until edges begin to brown. Allow to cool. Serve at room temperature.