Pecan shortbread

Pecan shortbreadIf 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)

Pecan shortbreadDirections:

  1. Preheat the oven to 350°F.
  2. 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.
  3. In a medium bowl, sift together the flour and salt. Add them to the butter/sugar mixture
  4. Then add the pecans and mix on low speed until the dough starts to come together.
  5. Dump onto a floured surface and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  6. 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).
  7. 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.
  8. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

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