If you’re looking for a super simple cookie recipe, shortbread is a great option. And you can really add anything you want to your shortbread dough to make it your own. This Barefoot Contessa recipe incorporates chopped pecans into the dough for a little extra nuttiness. I toasted my pecans to bring out even more nuttiness in the cookies.
Feel free to use any cookie cutter shape you want to make these shortbread cookies a little more playful. I used a round 2-inch biscuit cutter. No matter what shape you choose, the taste is absolutely perfect. A little sweet. A little nutty. A lot yummy.
Servings: 20-24 cookies
1.5 cups unsalted butter, room temperature (3 sticks)
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3½ cups all-purpose flour
¼ teaspoon salt
1½ cups small diced pecans (toasted optional)
- Preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Then add the vanilla and almond extracts.
- In a medium bowl, sift together the flour and salt. Add them to the butter/sugar mixture
- Then add the pecans and mix on low speed until the dough starts to come together.
- Dump onto a floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- When chilled, roll the dough ½-inch thick (please note: the dough may crack, but don’t worry. Just push the dough together to mend these cracks).
- Cut into 2½-inch squares with a plain or fluted cutter (or any other 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.