| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 20 to 24 cookies |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 20 to 24 cookies |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 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 |
| Serving Size | 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 |
Reviews
Oh myi doubled the recipe. Wow. 7 cups of flour. Sheesh. My smaller kitchen aid mixer said nope. So last 1.5 cups had to be kneaded by hand. I added half a stick more of butter so 6.5 sticks. Lordie me. I’m tired. I got 4 nice logs. Chilling now. Company coming tomorrow
Seriously the best cookie to accompany a cup of coffee! One of my favorites!
Just baked these delicious cookies , they came out soooo good . Will defiantly make them again. Just read the recipe carefully, each stick of butter equals a quarter pound so you need 3 sticks.
Lori B
OMG! These cookies were fabulous! Addicting! My dough came out great by adding 2 tablespoons more of butter plus the three sticks in the recipe. I used a stand mixer and found the dough to come out perfect. I made four rolls wrapped in plastic wrap as other commenters suggested and chilled them overnight in the refrigerator. It took 20 minutes to bake in my oven. They came out delicious! They were quick and easy !
OMG! These cookies were fabulous! Addicting! My dough came out great by adding 2 tablespoons more of butter plus the three sticks in the recipe. I used a stand mixer and found the dough to come out perfect. I made four rolls wrapped in plastic wrap as other commenters suggested and chilled them overnight in the refrigerator. It took 20 minutes to bake in my oven. They came out delicious! They were quick and easy !
Delicious! I rolled the dough into a log, wrapped it in plastic wrap, refrigerated it over night then sliced and baked the next day. It was much easier then using a cookie cutter. Excellent shortbread cookies!
I wish she wrote 1 1/2 cups of butter. After reading though, it seemed like a lot of people missed that and thought 3/4 cup vs. pound. I ended up making 2 logs, chilling them for 30 minutes and then slicing vs. using a cookie cutter. So much easier. I wasn’t crazy about the almond extract with the pecans. It didn’t really seem to go together. I may try a tsp of fresh maple syrup in place of the almond extract next time. I just kept having an almond aftertaste with the pecan…not my favorite. The dough came together nicely as written.
I made mistake of thinking 3/4 pound was 3/4 cup, ha ha. What a mess I made to add more butter. It should state 3 cubes instead for us who read recipes fast with out thinking cap on. I rolled my dough to form a log 2 inch diameter placed in parchments paper to chill. I then cut them 1/2 thickness , reshape if not round enough and baked. These cookies are delicious reminded me of Chinese almond cookies as a kid. Yum, will make again with no mistakes.
Soooooooo delicious! I didn’t have almond extract on hand so I used maple extract. YUM. Next time I’m going to add toffee bits! Ina is my favorite foodnetwork chef!!!
Good flavor. Dough seemed like it would not come together, but with light kneading, worked out.
I can only give this recipe 3 stars at best, due to the dough not coming together as shown in the video and have to read the reviews to figure out how to save it. I hope there is an update to this recipe as I love pecan shortbread cookies and I love a lot of Inas recipes, but I find that we all can’t be making the same mistake with this dough.