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Ina Garten's Pecan Shortbread

COOK TIME
20 mins
PREP TIME
20 mins
RATE THIS RECIPE
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Ina Garten
COOK TIME
20 mins
PREP TIME
20 mins
RATE THIS RECIPE
(0)

Ingredients

  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • cups all-purpose flour
  • 1/4 teaspoon salt
  • cups small-diced pecans
  • Chef notes

    This is another variation we invented for Eli Zabar's wonderful shortbread cookie. You can use any nuts and flavorings you like to give these a different taste.

    Technique tip: To give pecans extra flavor, roast them on a baking sheet at 350 F for 8 minutes before dicing. If the dough is crumbly, add a teaspoon of warm water.

    Preparation

    1.

    Preheat the oven to 350 F.

    2.

    In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.

    3.

    Add the vanilla and almond extracts.

    4.

    In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.

    5.

    Add the pecans and mix on low speed until the dough starts to come together.

    6.

    Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

    7.

    Roll the dough 1/2-inch thick and cut into 1½-inch squares with a plain or fluted cutter (or cut into any shape you like).

    8.

    Place the cookies on an ungreased baking sheet.

    9.

    Bake for 20-25 minutes, until the edges begin to brown.

    10.

    Allow to cool to room temperature and serve.

    Recipe courtesy of The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House.

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