Pecan Shortbread

• 1

  Preheat the oven to 350 degrees.

• 2

  In a mixer, beat together the butter and sugar until they are combined. Beat in the vanilla and almond extracts. In a separate bowl, sift together the flour and salt. Add flour/salt to butter and sugar mixture. Add pecans and mix on low speed until the dough comes together. On a flour-dusted surface, shape the dough into a flat disk. Wrap in plastic and chill for 30 minutes.

• 3

  Roll the dough 1/2 inches thick (maybe a little thinner) and cut into any shape you like. Put the cookies on an ungreased baking sheet. Bake for 20 to 25 minutes, until the edges begin to brown. Cool to room temperature before serving.

Some Notes:

• 1

  You can use any kind of nuts instead of pecans. I can’t imagine peanuts in this recipe, though.

• 2

  You can leave out the nuts completely and have plain shortbread. If you don’t use nuts, you don’t need the almond extract.

• 3

  When in a rush, you don’t have to chill the dough for 30 minutes.

• 4

  You can keep the rolled out unbaked cookie dough wrapped in plastic and refrigerated for up to a week.

• 5

  You can also dip these cookies in melted chocolate and then let chocolate harden.

• 6

  These cookies stack really nicely, which is pleasing to those of us who like things organized.