Recipe By: Ina Garten
Published in: Barefoot Contessa Cookbook
3/4lbsunsalted butter -- room temperature
1 cup sugar
1teaspoonpure vanilla extract
1teaspoonpure almond extract
3 1/2 cup all-purpose flour
1 1/2 cup small diced pecans
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.
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