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Pecan Shortbread


  • 3/4 pound unsalted butter room temperature
  • 1 3/4 cups confectioners 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


  1. Preheat the oven to 350 degrees F.
  2. Using an electric mixer fitted with a paddle attachment, combine the butter and sugar until they are lightly mixed together. Add the vanilla and almond extracts. In another bowl, combine and sift together the flour and salt. Add the flour mixture to the butter-sugar mixture. Add the pecans and mix on low speed until the cookie dough comes together. lay out a sheet of plastic wrap on counter, set the dough on top and shape into a flat disk. Wrap and chill for 30 minutes.
  3. Roll the dough 1/2-inch thick and cut with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
  4. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.