- Difficulty: Easy
- Yield: 20 to 24 cookies
- Nutritional Information Per Serving (1 of 22 servings): Calories 255, Total Fat 16 g, Saturated Fat 8 g, Carbohydrates 25 g, Dietary Fiber 1 g, Sugar 9 g, Protein 3 g, Cholesterol 33 mg, Sodium 29 mg
- Total Time: 1 hr 5 min
- Preparation Time: 15 min
- Resting Time: 30 min
- Baking Time: 20 min
Ingredients
- 3/4 pound unsalted butter, softened to 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 pecans, finely diced
Instructions
- Preheat your oven to 350F (175C) and get ready for cookie bliss.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter and sugar until just combined. Add the vanilla and almond extracts for that irresistible aroma. In a separate bowl, sift together the flour and salt, then mix into the butter on low speed. Fold in the finely diced pecans until a dough formsyour kitchen will smell amazing already!
- Turn the dough onto a lightly floured surface, shape into a flat disk, wrap in plastic, and chill for 30 minutes. This rest makes rolling a dream.
- Roll dough to 1/2-inch thickness and cut into 2 1/2-inch squares (or your favorite shapes). Place on an ungreased baking sheetthese beauties are ready to shine.
- Bake 20 to 25 minutes until edges turn golden. Cool completely and savor the buttery, nutty perfection. Double the batch for giftingit's that easy and crowd-pleasing!
Adapted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, published by Clarkson Potter. All rights reserved.
