Pecan Shortbread

Ingredients

• 3/4 lb unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups diced pecans

Directions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   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.

3. 3

   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.

4. 4

   Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.