Ingredients
- Ingredients
- 3/4 pound unsalted butter, 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 small diced pecans
Preparation
Step 1
Directions
Cook's Note: This recipe can easily be doubled, as what was shown in the
episode.
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.