Ina's Pecan Shortbread
Recipe type: Dessert
Crumbly, rich pecan shortbread cookies
  • ¾ lb unsalted butter at room temperature
  • 1 c sugar
  • 1 t vanilla extract
  • 1 t almond extract
  • 3½ cups all-purpose flour
  • ¼ t salt
  • 1/ ½ cups of small diced pecan, toasted
  1. Toast the pecans on a baking sheet for 8 minutes at 350 degrees before chopping
  2. Mix together the butter and sugar until they are just combined
  3. Add the vanilla & almond extracts
  4. In another bowl sift together the flour and salt then add to the butter/sugar mixture
  5. Add the pecans and mix on low speed until the dough comes together
  6. Dump on to a floured surface and shape into a flat disk
  7. Cover with plastic wrap & chill for 30 minutes
  8. Roll the dough ½ inch thick and cut into 2/12 inch squares or be lazy like me and roll the dough into small balls and then flatten with a fork after you put them on an ungreased baking sheet
  9. Bake 20 minutes or so, until the edges begin to brown
Recipe by The Rocky Mountain Woman at